Fresh Korean Strawberry Milk
Korean strawberry milk is a refreshing and naturally sweet drink made with fresh strawberry syrup and creamy milk. This easy homemade recipe comes together in minutes—no artificial flavors, just real fruit!
Ingredients
Fresh strawberry syrup
- 1 lb (450 g) fresh strawberries
- 1 cup (200 g) sugar
- 1 tbsp fresh lemon juice
To make Korean strawberry milk
- 4 tbsp fresh strawberry syrup per serving
- 1 cup (240 ml) milk per serving
Instructions
To make strawberry syrup
- Rinse the strawberries and wipe them with a paper towel to remove any water on the surface.
- Take a mixing bowl and add the fresh strawberries. Use a masher or your hands to crush them to your desired size. You may leave a few small pieces for added texture or puree the strawberries if you prefer smoother texture.
- Add sugar and lemon juice and mix well. Let the mixture sit at room temperature until the sugar dissolves, stirring occasionally. This may take up to 30 minutes.Note: Keep fresh strawberry syrup in an airtight container in the fridge for up to 7 days. For longer storage, freeze in an ice cube tray, then transfer to a zip-top bag for up to 2 months.
To make strawberry milk
- Pour 4 tablespoons of the strawberry syrup into a glass and pour 1 cup of milk on top. Garnish with chopped fresh strawberries if desired. Wide straws are recommended.
Notes
- Wide straws are the ideal choice for serving this milk, as their larger diameter allows small pieces of strawberry to pass through. If you prefer to use regular straws, be sure to crush the strawberries finely or puree them when making the syrup to prevent clogging.
- For dairy-free option, other types of milk, such as oat milk, almond milk, and coconut milk, work great too.
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 425mg | Fiber: 1g | Sugar: 30g | Vitamin A: 400IU | Vitamin C: 23mg | Calcium: 306mg | Iron: 0.2mg