Korean Strawberry Milk
A recipe for Korean Strawberry Milk! Homemade strawberry syrup and fresh diced strawberries are paired with milk for a light and refreshing drink.
Servings 2 Servings
Ingredients
- 10 ounces (284 grams) fresh strawberries divided
- 3-4 tablespoons (44-50 grams) granulated sugar
- zest from 1/2 lemon optional
- 1/2 tablespoon (7 milliliters) freshly squeezed lemon juice optional
- 1/2 teaspoon vanilla extract optional
- 2 cups (473 milliliters) cold milk
Instructions
- Hull and chop 6 ounces (170 grams) of the strawberries and place in a bowl. Mash using a potato masher, fork, or your hands until crushed, then mix in the sugar and optionally the lemon zest and lemon juice, if using.
- Transfer the mixture to a small pot and bring to a simmer over medium low heat.
- Simmer while stirring for 2-5 minutes until the mixture becomes a slightly thickened strawberry syrup.
- Remove from heat, then stir in the vanilla extract, if using.
- Allow the syrup to cool to room temperature, then transfer to an airtight container and refrigerate until chilled, about 1 hour.
- Hull and finely dice the remaining 4 ounces (113 grams) of the strawberries.
- Divide the cooled strawberry syrup between two glasses. Top with the diced strawberries and pour in the milk.
- Stir to combine the ingredients and serve immediately.