Why is syrup strained while warm?

Syrup is strained while warm to remove impurities, such as sediment and particulate matter, that can affect its clarity and flavor. The heat helps keep the syrup in a liquid state, making it easier to filter out these unwanted elements. Straining at a higher temperature ensures a smoother final product, enhancing both its appearance and taste. Additionally, warm syrup is less likely to crystallize during the straining process.