Strawberry Milk

Ingredients

• About 330 gdiced fresh strawberries
• 100 ggranulated sugar
• 120 mlwater
• To tasteyour favourite unsweetened milk (whole or 2% milk suggested)

Instructions

1. 1

   Cook the strawberries

   Combine the diced strawberries, sugar and water in a saucepan and bring to the boil. Lower the heat to maintain a gentle boil and cook uncovered for about 10–15 minutes, stirring, until slightly thickened. The mixture will still be fairly thin.

2. 2

   Strain the syrup

   Pour the strawberry mixture through a fine-mesh sieve, pressing it with a spoon to make a smooth syrup. Discard the strawberries and leave the syrup to cool completely. If you prefer not to strain it, you can add the cooked strawberries to the milk; use a thicker straw.

3. 3

   Mix and serve

   Stir the cooled syrup into milk to taste. The amount of milk depends on your preference: use less milk and more syrup for a sweeter drink. Serve hot or cold.

What is strawberry milk?

Strawberry milk is a sweet milk drink flavoured with strawberries, enjoyed in many forms in the United States. This version uses fresh fruit cooked into a simple syrup rather than artificial flavourings.

Fresh berries bring a fruity flavour, while straining the syrup makes the drink smooth. Because you add the syrup to taste, each glass can be adjusted to suit the milk and sweetness you like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 11g protein, 35g carbs, 6g fat.

The milk contributes much of the protein and some of the fat, while the strawberries and sugar supply most of the carbohydrates. Serve a glass alongside a savoury snack or a meal with a source of fibre to make a more balanced plate.

Choosing the ingredients

Fresh strawberries: Dice them before cooking so they break down readily into the syrup. Ripe berries give the mixture a fuller fruit flavour.

Milk: Use unsweetened milk so you can control the sweetness. Whole or 2% milk are suggested, but another favourite milk can also be used.

Cooking the syrup

Gentle boil: Once the mixture comes to the boil, reduce the heat and keep it at a low boil. Stir as it cooks for 10–15 minutes so the fruit and sugar cook evenly.

Thickness: The syrup is meant to remain fairly thin, even when slightly thickened. It will be easier to strain and mix into milk at this consistency.

Getting a smooth finish

Fine sieve: Strain the cooked mixture while it is still pourable, pressing the fruit with a spoon to extract the syrup. Discard the solids for a smooth drink.

Unstrained option: You can keep the cooked strawberries in the mixture instead. The result will have more texture, so a wider or thicker straw may be helpful.

Adjusting sweetness and texture

Start small: Mix a little syrup into the milk, taste, then add more if you want a stronger strawberry flavour. The recipe leaves the milk quantity to personal preference.

Sweeter glass: Use less milk and more syrup, as the method suggests. For a lighter fruit flavour, add more milk.

Serving and make-ahead timing

Cool first: Let the syrup cool completely before mixing it into cold milk. This also makes it convenient to prepare the syrup ahead.

Serve it your way: The recipe can be enjoyed hot or cold. Stir the syrup into the milk just before serving so the flavour is evenly distributed.

Recipe notes & tips

• Dice the strawberries evenly so they cook down at a similar rate.
• Keep the saucepan uncovered while the syrup cooks, as directed.
• Stir regularly during the 10–15-minute cooking time.
• Press the fruit against the sieve to extract the syrup.
• Cool the syrup completely before mixing it into cold milk.
• Add the syrup gradually and taste as you go.

Variations

• Keep the fruit: Skip straining and blend or stir the cooked strawberries into the milk for a textured drink.
• Choose another milk: Use a different unsweetened milk to suit your preference.
• Serve warm: Mix the syrup into warm milk for a hot version.
• Make it less sweet: Add more milk and less syrup to each glass.
• Make it fruitier: Stir in extra syrup a little at a time until the flavour is to your liking.

Common mistakes to avoid

• Cooking too quickly: A vigorous boil can make the mixture harder to manage; lower the heat after it first boils.
• Expecting a thick syrup: It is meant to remain fairly thin, so stop cooking once it has thickened slightly.
• Skipping the stirring: Stir during cooking to help the mixture cook evenly.
• Pouring too quickly: Press the fruit through a fine-mesh sieve with a spoon for a smooth syrup.
• Mixing while hot: Let the syrup cool completely before adding it to cold milk.
• Adding all the syrup at once: Start with a small amount and adjust the sweetness to taste.

How to store

Refrigerate the cooled syrup in a clean, covered container and use it within about a week. Keep prepared strawberry milk refrigerated and drink it within 2–3 days; stir before serving. Warm gently if serving hot.

Frequently asked questions