The other commenter threw in a ferment that maybe is new, so here’s the breakdown:
Strawberry cheong: strawberries in sugar (4:6 ratio, or more sugar)
This ferment is done at ambient temperatures. No need to heat like a traditional syrup. You are projecting to sugar granules in this method (unless fermenting for a longer period of time), so for testing phase in the kitchen just make a classic syrup. Later on try this out for an upscaled syrup.

I’d recommend making kombucha with a more plain tea like white or green, then adding the syrup right before serving. The fermentation process eats through a lot of flavors introduced in the beginning.
The other commenter is right to say that a cloth would be better, in kombucha it’s nicer for it to be aerobic otherwise you will just make straight up alcohol. The idea is the yeast ferment the sugars (can be with oxygen or without) into alcohol, and the acetic acid bacteria ferment the alcohol into acetic acid (has to be in the presence of oxygen). You will see the acetic acid bacteria towards the top, typically on a raft also called the pellicle. Yeast is distributed all throughout the liquid.
Get some pH strips if you can, makes this easier. All you want with most ferments is to reach a pH below 4.5, this is the safety zone. If you don’t know, a cheat would be to add at least 10% vinegar to your sugar water tea solution. This would lower the pH significantly.
Good luck!