Put all the ingredients into a medium pan and cover with a lid.
Once juices are running freely from the strawberries, remove the lid and continue to bubble away on medium heat for approx 20 minutes. You'll want the berries to be mostly broken down and the liquid to be evaporated enough to achieve a loose jam-type consistency. The exact timing is very subjective because the size of your strawberries will doubtless differ from mine.
Stick around during this process, not only to ensure you don't let it boil dry and also because the aroma will be heavenly.
Pour into a separate container and allow to cool.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/strawberry-ginger-ice-cream-sundae/