Fresh Korean Strawberry Milk
This fresh Korean strawberry milk is the perfect answer for the summer heat. It’s <strong>creamy</strong>, <strong>refreshing</strong>, and absolutely delicious from all the chunks of <strong>fresh strawberries</strong>.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Milk of choice
- Ice
- 2 cups (~300 g) strawberries, diced
- 1/4 cup sugar
- 1 tbsp honey
- 1/2 tsp lemon juice
- 1 cup (~150 g) strawberries, diced
- 1 tbsp sugar
Instructions
- 1
Prepare the strawberry syrup by combining together the strawberries, sugar, honey, and lemon juice in a pot. Bring this to a boil, then let simmer over medium heat for 10 minutes until the strawberries have broken down and is thick and syrup-like in consistency. Set aside and let cool completely in the fridge.
- 2
To prepare the macerated strawberries, toss together the diced strawberries and sugar until fully coated. Let this sit in the refrigerator for at least 30 minutes to draw out its juices.
- 3
To assemble, add about 3-4 tbsp of the cooled strawberry syrup (depending on your sweet preference) to the bottom of your glass. Add in about 1 tbsp of the macerated strawberries, a handful of ice, and fill to the top with milk (~1 cup). Serve immediately, enjoy!