Strawberry Milk077
Ingredients
| 450g | fresh strawberries, stemmed and chopped |
| 65g | sugar |
| 900ml | whole milk |
| Ice |
Steps
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Combine strawberries and sugar in a skillet over medium heat. Stir occasionally.
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Cook 10 minutes until syrupy and thickened, with soft strawberry chunks remaining. Remove from heat.
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Transfer to a container and refrigerate at least 2 hours. The puree thickens further as it cools.
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To serve, spoon strawberry puree into the bottom of a glass. Swirl some up the sides with the back of a spoon.
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Add ice. Pour cold milk over the top.
Analysis
Total drink: ~1415g (450g strawberries cooked with 65g sugar, 900ml whole milk)
| Component | Amount | % of drink |
|---|---|---|
| Fat (whole milk) | ~30g | 2.1% |
| Sugar (added + fruit + lactose) | ~129g | 9.1% |
| Milk protein | ~30g | 2.1% |
| Water + purée solids | ~1226g | 86.7% |
Milk carries the body; the sweetness is roughly half added sugar, half milk-and-fruit. Cooking the strawberries down concentrates their flavour and pectin into a syrup rather than watering the milk, which is why fresh berries beat frozen here. Fat sits low at ~2% on whole milk — the richness reads higher because the purée coats. Skim thins it noticeably.
Notes
- This is Korean-style strawberry milk (딸기우유). The puree is cooked down, not blended raw.
- Use fresh strawberries. Frozen release too much liquid and the puree won’t get syrupy.
- Whole milk is best — the fat makes it creamy and rich. Lower-fat milk works but tastes thinner.
- Make the puree a day ahead for best results. It keeps in the fridge for a week.
- Don’t pre-mix — pour the milk over the puree fresh each time. It doesn’t hold well once combined.
- Brown sugar adds a little more depth than white. Both work.