Korean
Korean Strawberry Milk
Fresh strawberries become a loose, ruby fruit base with tender pieces, then meet very cold milk for the streaked, spoonable texture of Korean café strawberry milk.
2 servings · 15 minutes prep · 4 minutes cook
Ingredients
Strawberry Base
- 12 ounces ripe strawberries, hulled
- 3 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
Milk
- 2 cups very cold whole milk
- 1 cup ice
Directions
Cook the Fruit Base
- Divide the strawberries evenly. Cut one half into 1/4-inch dice and set aside; lightly crush the other half with a potato masher. Combine the crushed berries with the sugar and lemon juice in a small saucepan. Bring to a lively simmer over medium heat and cook for 2 minutes, stirring, until the sugar dissolves but the fruit remains loose and bright.
Cool and Add the Pieces
- Transfer to a shallow bowl and refrigerate for 30 minutes, until cold. Fold in the diced remaining strawberries; the base should be spoonable and juicy, not stiff like jam.
Layer the Milk
- Divide the strawberry base between two tall glasses. Add the ice, then slowly pour in the cold milk. Serve immediately with wide straws or long spoons and stir before drinking.
