Combine the sugar and water in a saucepan over medium heat.
Bring to a boil, stirring to dissolve the sugar.
Reduce to a simmer, then cook for two minutes, stirring.
For red syrup: Pour half of the simple syrup - about 1/2 cup - over the strawberries. Allow the strawberries to soften for 1 hour, then puree in a blender with white rum. Strain through a fine mesh sieve. (For a more intense red color, add a drop or two of red food coloring.)
For blue syrup: Combine remaining syrup, lime juice, and curacao, and stir to combine completely.
Chill both syrups until ready to serve.
To make ice: Blend ice in a blender -- or use a snow cone machine. (You may have to do this in batches, keeping each batch in the freezer as you make the next one.)
Pour the syrups over packed, crushed ice -- and enjoy!