Thoroughly wash the strawberries and dry them. Cut the tops off and depending on the size of the berries, either halve or quarter them.
Place the chopped berries in a large bowl. Add the sugar and mix well. Cover and put the bowl in the fridge overnight.
Next day take the bowl out of the fridge. Using a slotted spoon remove the strawberries out of the sugar syrup and place them in a food processor or blender. Blend into a smooth puree.
Transfer the strawberry infused sugar syrup to a medium size saucepan. Add water and mix well. Put the pan on medium heat and bring the mixture to a boil. Lower the heat and simmer for 15 minutes. Stir in citric acid, mix well to incorporate. Turn off the heat and let the mixture cool completely, about 45 minutes ~1 hour.
Once the sugar syrup is completely cool, add the strawberry puree and mix well to combine. Strawberry crush is now ready to use.
Pour the crush into clean glass or plastic jars and store in the refrigerator.