Fresh Korean Strawberry Milk (Print Version)
# Ingredients:
→ Strawberry Syrup
01 -
2 cups (~300 g) strawberries, diced
02 -
1⁄4 cup sugar
03 -
1 tbsp honey
04 -
1⁄2 tsp lemon juice
→ Macerated Strawberries
05 -
1 cup (~150 g) strawberries, diced
06 -
1 tbsp sugar
→ For Serving
07 -
Milk of choice (about 3-4 cups total)
08 -
Ice cubes
# Instructions:
01 -
Combine the strawberries, sugar, honey, and lemon juice in a pot. Bring to a boil, then reduce heat and let simmer over medium heat for 10 minutes until the strawberries have broken down and mixture is thick and syrup-like in consistency. Set aside and let cool completely in the refrigerator.
02 -
Toss together the diced strawberries and sugar until fully coated. Let this sit in the refrigerator for at least 30 minutes to draw out the juices.
03 -
Add about 3-4 tablespoons of the cooled strawberry syrup (depending on your sweetness preference) to the bottom of your glass. Add in about 1 tablespoon of the macerated strawberries, a handful of ice, and fill to the top with milk (about 1 cup per serving). Serve immediately.
# Notes:
01 -
This fresh Korean strawberry milk is the perfect answer for the summer heat. It's creamy, refreshing, and absolutely delicious from all the chunks of fresh strawberries.
02 -
You can use any type of milk you prefer - dairy milk, almond milk, oat milk, or soy milk all work well.
03 -
The strawberry syrup can be stored in the refrigerator for up to a week in an airtight container.
04 -
For a prettier presentation, you can add a few slices of fresh strawberries as garnish.