• Dice 1 lb. of strawberries.
• Place a fine-mesh strainer over a bowl and set it aside.
• Place the strawberries, maple syrup, lemon juice, and salt to a saucepan.
• Bring it to a simmer over medium-low heat, stirring occasionally. A foam will develop on top–scoop it off and discard it.
• Continue to simmer the syrup until it has reduced to about half, stirring every couple of minutes. This should take about 20-30 minutes.
• Once the syrup has finished cooking, pour it into the strainer and allow the syrup to drain into the bowl beneath. Let it sit for a while as the thick syrup can take a bit to work through the strainer.
• Transfer the syrup to a jar and cool before using.
• The strawberry syrup will keep for up to two weeks in your refrigerator.

To Make Strawberry Milk:

• To make a glass of strawberry milk, place 3-4 tablespoons of strained strawberry syrup in the bottom of a glass.
• Add 6 oz. (about 3/4 cup) of your favorite non-dairy or vegan milk to the syrup.
• Stir the milk until the syrup is completely mixed in.
• Taste it to see if more strawberry syrup is needed.
• Drink the milk right away, stirring as needed.