¾cupstrawberrieshulled and chopped (fresh or frozen)
½cup100g granulated white sugar
Stir the strawberry milk syrup (completely cooled if making your own fresh) into the milk. Taste and add more syrup if desired, or dilute with more milk. Keep in the fridge until ready to serve.
Note: To make the strawberry milk syrup, add all ingredients to a pot and simmer for 10 minutes. Plate a fine mesh sieve over a bowl and pour in the mixture. Press the strawberries to extract as much syrup as possible. Allow the strawberry syrup to cool completely. Store in a lidded container in the fridge for up to 2 weeks.
If you’re making your own strawberry syrup, make sure it is completely cooled before adding it to the milk to make sure it doesn’t lower the temperature of the milk to an unsafe bacteria zone.
Feel free to adjust the taste of the milk by adding more or less syrup to the milk.
You can make a pitcher of strawberry milk by premixing it, and storing in the fridge for an easy pourable refreshing treat.
When making homemade strawberry syrup, you can double strain the syrup to remove any pulp to make a clearer syrup.