Homemade Strawberry Milk
Homemade strawberry milk made with fresh strawberries and no artificial syrup. Super easy to make and tastes so much better than store bought strawberry mix.
Servings 6 people
Equipment
- Food processor or blender
- Fine-mesh sieve
- Saucepan
- Bottle to store the syrup
Ingredients
- 3 cups strawberries sliced in half and stems removed.
- 1 3/4 cup sugar Add less or more depending on your taste preference.
- milk
- 1 tsp lemon juice optional but it brings out more of the strawberry flavor
- 1/2 tsp vanilla extract
Instructions
- Remove the leaves from the strawberries and slice them in half. Put them into a blender or food processor.
- Process until the strawberry puree is very smooth.
- Strain the strawberry mixture through a fine-mesh sieve into the saucepan while pressing as much juice into the bowl as possible.
- In a saucepan over medium-high heat, add the strawberry mix and sugar. Mix well. Let it come to a boil then simmer for 10 minutes, occasionally stirring, until slightly thickened.
- Pour it into a bottle and make a DIY cute label (optional but fun). Chill the syrup for about 45–60 minutes.
- To serve, stir in about 1–2 tbsp of syrup into one cup of milk, or more to taste. For a larger glass, you may want to add a bit more syrup. That’s it—a simple and tasty strawberry milk that beats anything from the store!
Notes
- Use fresh or frozen strawberries: Fresh, ripe strawberries give the best flavor and color, but frozen (thawed) strawberries work too.
- Adjust the sugar: Taste your strawberries first. If they’re super sweet, start with less sugar and adjust as needed.
- Straining tip: Don’t worry if a few seeds slip through—strain again after adding the syrup to milk if needed.
- Vegan option: Use almond milk, coconut milk, oat milk, or cashew milk for a dairy-free version. Almond and coconut milk are my favorites.
- Food coloring (optional): Add 1–2 drops of red food coloring if you want a more vibrant pink shade, especially when using plant-based milk.
- Storage: Keep the strawberry syrup in an airtight bottle or jar in the fridge for up to 2 weeks. Shake before using.
- Serving suggestion: Stir 1–2 tablespoons of syrup into 1 cup of cold milk. Add more to taste. Tastes great over pancakes or waffles too!