This Korean fresh strawberry milk is made of real strawberries, using only 3 ingredients with no cooking involved. It's a popular drink offered at Korean cafes, especially during the summer, and now you can easily make it at home!
7½cupmilkdivided (more or less to your preference)
For the macerated strawberries:Combine the strawberries and sugar into a food processor. Blend on low until everything is well combined and the strawberries are in small pieces. Scrape down the sides of the food processor as needed.
Transfer the strawberry mixture to a bowl or airtight container, like a mason jar. Let the strawberries macerate at room temperature for at least 30 minutes, or overnight in the fridge.
To assemble the fresh strawberry milk:Add ⅓ cup of the macerated strawberries into a glass and top it with 1½ cup of milk.*Make sure to stir the macerated strawberries before using! You can adjust the amount of milk to strawberry per your preference. We found this ratio's sweetness and strawberry flavor to be perfect for us.*
Garnish the cup with a strawberry, if you wish, stir, and enjoy!
Please refer to the post for step by step photo reference, tips, and FAQs!
Unused macerated strawberry syrup can be stored in the fridge, in an airtight container, for up to 1 week.
You can also make this recipe without a food processor. Simply chop the strawberries by hand!