Combine the strawberries, water, and sugar in a medium saucepan over low heat. Bring to a boil. To make a clearer syrup, remove the strawberries, and allow the syrup to cool completely.

Otherwise, break up the strawberries with a fork and allow the syrup to boil for about three minutes over low heat, stirring often. Transfer to a blender, blend, and strain through a mesh strainer. For a cleaner syrup, strain through a cheese cloth.

Allow the syrup to cool completely. To do this faster, transfer to a mason jar, fill a large bowl with ice, and put the mason jar in the bowl with top open, rim above the ice.

Pour a small amount of strawberry syrup (once cooled) in the bottom of a champagne flute and fill with champagne.