Strawberry Milk

Ingredients

• 150 g (1 cup)ripe fresh strawberries, quartered
• 50 g (¼ cup)granulated sugar
• 60 ml (¼ cup)water
• 600 ml (2½ cups)whole milk

Instructions

1. 1

   Cook the strawberries

   Put the strawberries, sugar and water in a small saucepan over a medium heat. Cook for about 7 minutes, stirring now and then, until the fruit softens and the sugar dissolves.

2. 2

   Cool and blend

   Let the strawberry mixture cool completely; you can put it in the fridge to speed this up. Transfer it to a food processor or blender and purée until smooth.

3. 3

   Strain the purée

   Line a fine-mesh sieve with cheesecloth and strain the purée through it, pressing to extract as much liquid as possible. Discard the seeds.

4. 4

   Mix with milk

   Divide the strawberry sauce between two glasses. Add 1¼ cups of milk to each and stir to combine.

5. 5

   Garnish and serve

   If desired, garnish with whipped cream and fresh strawberries, then serve.

What is strawberry milk?

Strawberry milk is a sweet, fruit-flavoured milk drink. This American-style homemade version gets its flavour from cooked fresh strawberries rather than a ready-made syrup.

Cooking the berries with sugar and water softens them into a sauce, while blending and straining gives the drink a smooth texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 10g protein, 46g carbs, 10g fat.

The strawberries and sugar provide most of the carbohydrates, while whole milk contributes fat and protein. Pair a glass with a savoury snack or breakfast item if you want a more balanced serving.

Why cook the strawberries?

Gentle cooking softens the fruit and dissolves the sugar into the water, making a pourable base for the milk. Stir occasionally and take the pan off the heat once the berries are soft.

Getting a smooth sauce

Cool the strawberry mixture fully before blending it. A fine-mesh sieve lined with cheesecloth catches the seeds; press the purée to get as much liquid as you can.

Mixing and serving

Divide the sauce evenly between two glasses, then measure 1¼ cups of milk into each. Stir well so the strawberry flavour is distributed throughout the drink.

Whipped cream and fresh strawberries are optional garnishes. Serve soon after mixing for the freshest flavour.

Choosing your strawberries

Ripe strawberries bring the fullest fruit flavour to the sauce. Quartering them before cooking helps them soften evenly.

What to serve with it

Serve this as a cold drink alongside breakfast, a snack or a simple dessert. Its sweetness pairs well with plain toast or lightly sweet baked goods.

Recipe notes & tips

• Use ripe, fragrant strawberries for the best fruit flavour.
• Stir the saucepan occasionally so the fruit cooks evenly.
• Let the mixture cool completely before blending.
• Press the purée through the sieve to extract as much liquid as possible.
• Stir each glass thoroughly so the sauce does not settle at the bottom.

Variations

• Use frozen berries: Thaw them first and cook as directed.
• Make it less sweet: Reduce the sugar to suit your taste.
• Add vanilla: Stir a little vanilla extract into the milk before serving.
• Use a milk alternative: Swap in an unsweetened plant-based milk.
• Add a garnish: Top with whipped cream and fresh strawberries if desired.

Common mistakes to avoid

• Rushing the cooling: Warm sauce can heat the milk, so let it cool completely first.
• Skipping the straining: Seeds can make the drink gritty; use a fine-mesh sieve lined with cheesecloth.
• Not pressing the purée: Press it through the cloth to collect more of the strawberry liquid.
• Overcooking the fruit: Stop once the strawberries soften and the sugar dissolves, about 7 minutes.
• Uneven mixing: Stir each glass well so the strawberry sauce blends into the milk.

How to store

Store the strawberry sauce separately in a covered container in the fridge and use it within 3 days. Once mixed with milk, keep the drink chilled and stir before serving; it is best enjoyed fresh.

Frequently asked questions