FRESH Korean Strawberry Milk
By Tiffy Cooks
Go stock up on some strawberries, and let’s make FRESH Korean Strawberry Milk from scratch! Refreshing, delicious, and easy to make at home, fresh Korean strawberry milk is my go-to drink every summer. PRO-TIP: make extra because this strawberry syrup tastes amazing on top of ice cream, milk bread, and waffles, and even use it to make delicious drinks!
Ingredients
- 1.5 lb Strawberries
- ¼ cup Sugar
- 3 tablespoons honey
- 1 tablespoon Lemon Juice
- Milk or Coconut Milk
Instructions
- Cut strawberries into cubes and add ⅔ of the strawberry into a pot.
- In the pot, add honey, sugar, and lemon juice. Mix well to ensure all the strawberries are coated in sugar.
- Turn the heat to medium and let it simmer for 15 minutes until the strawberry gets soft; keep stirring to prevent it from burning.
- After 15 minutes, add the remaining strawberries and gently mix to cook for another 2 minutes.
- Store the strawberry in a glass jar, and once it has cooled down, it can last in the fridge for three weeks.
- Add around 2-4 tbsp syrup, pour in the milk, and ice. Shake it all up together when you are ready to drink!
Video
Notes
I get my strawberries from Costco and local farmers. It is crucial to get FRESH strawberries and clean them ahead of time to ensure that syrup can last a long time. I like to clean my strawberries by giving a quick rinse in the sink with cold tap water, and then I let them soak in baking soda and water for 10 minutes before rinsing them off with cold running water and patting everything dry. You can also use salt water or vinegar instead of baking soda. Since we are making a syrup, if any parts of the strawberries are slightly bruised, just cut that part off, but you can use the rest of the strawberries.
Nutrition
Calories: 247kcalCarbohydrates: 37gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 94mgPotassium: 548mgFiber: 2gSugar: 34gVitamin A: 409IUVitamin C: 68mgCalcium: 319mgIron: 1mg
