- 1 lb. strawberries (see note on frozen berries)
- 1/4–1/3 cup maple syrup
- 2 Tbsp. lemon juice
- Pinch of salt
For Vegan Strawberry Milk:
- Coconut, almond, soy, or any other vegan, dairy-free milk you like
- 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.