Strawberry Milk

There’s a little nostalgia here, with this pastel pink, slightly sweet, summer drink.  Some of us (of a certain age) may remember a variation of strawberry milk from our childhood.  It was mixed up from a powder, similar to a chocolate milk version.  The color and flavor were distinctly not natural, but it was different, and very trendy, for a time.  My version here is a natural and delicious strawberry milk, the perfect summer beverage.This is milk, strawberries, a little sweetening, and nothing more.  You can serve it in glasses, with fancy straws, or turn it into a float, with a scoop of vanilla or strawberry ice cream.  It’s refreshing, and satisfying enough to serve as dessert.  It’s also a great use for over-ripe fruit, and the last spoonfuls of jam in the jar at the back of the refrigerator.  Give this a try and see if you don’t agree.  Enjoy!

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Strawberry Milk

A delicious summer drink made of nothing more than milk, strawberries, and a little sweetening.  It's light but rich-tasting and simple to make.  Plan ahead so you can chill it overnight.

Course Beverage, Snack
Cuisine American, Canadian
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Adapted from "Smitten Kitchen"

Ingredients

  • 1 pound fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 heaping tablespoons strawberry jam, or preserves
  • 3 cups whole milk
  • 1 cup buttermilk

Instructions

  1. Combine the strawberries and sugar in a large mixing bowl.  Let them stand for at least an hour (longer if time allows), until very syrupy.  Transfer the strawberries and their juices to a blender container and add the strawberry jam.  Blend until perfectly smooth.  Combine the strawberry puree, whole milk, and buttermilk in a large pitcher.  Cover and chill overnight.  Stir gently to re-combine and serve cold.  The strawberry milk will keep in the fridge for 2 to 3 days.

Recipe Notes

The original recipe is from Gabrielle Hamilton's cookbook "Prune".  This version is an adaptation from "Smitten Kitchen" blog. 

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