Korean Strawberry Milk (Print Version)
# Ingredients:
01 -
1 pound strawberries, finely diced (2 ¾ cups), divided into 2 cups and ¾ cup
02 -
¼ cup cane or brown sugar
03 -
Squeeze of lemon juice
04 -
2-3 cups unsweetened non-dairy milk
# Instructions:
01 -
Combine ¾ cup of diced strawberries with 1 tablespoon sugar in a bowl. Stir to coat and set aside to allow juices to release.
02 -
Add the remaining 2 cups of diced strawberries to a pan with 3 tablespoons sugar and a large squeeze of lemon juice. Bring to a boil, then reduce to just above a simmer for 10 minutes, stirring frequently, until strawberries break down and mixture becomes syrupy.
03 -
Transfer the syrup to the refrigerator and chill completely.
04 -
In a glass, add 2-3 tablespoons of strawberry syrup, ¾ cup of non-dairy milk, and ice. Top with 1 tablespoon of the macerated strawberries. Stir to combine and adjust sweetness by adding more syrup if desired.
05 -
Store remaining syrup and macerated strawberries in airtight containers in the refrigerator.
# Notes:
01 -
This is a dairy-free version of traditional Korean strawberry milk that maintains the fresh fruit flavor.