DIY Strawberry Milk Syrup
Prep Time
10 mins
Cook Time
25 mins
Chill Time
10 mins
Total Time
45 mins
Servings: 10
Calories: 67 kcal
Ingredients
- 4 cups organic strawberries fresh or frozen, diced
- 1/4 tsp. Himalayan pink salt
- 1-1/2 tsp. Madagascar vanilla extract
- 1/2 cup organic sugar
- 1 cup + 2 Tbsp. water
- 2 tsp. fresh-squeezed lime juice
- 1 tsp. KOS Organic Beet Root Powder optional
- 2 tsp. cornstarch to thicken
- 1 cup milk of choice
Instructions
-
In small bowl, dilute cornstarch and beets powder (if using) with 1- 2 tablespoons water to prevent clumps.
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In heavy-duty saucepan, combine diced strawberries, water, sugar, vanilla, lime juice and salt, and bring to simmer over medium-high heat. Once simmering, add cornstarch/beet mixture to thicken it. Cook about 25 minutes, stirring occasionally to prevent boiling over.
-
Using strainer or cheesecloths, strain syrup into glass bowl or jar, mashing strawberries with back of spoon.
-
Let syrup cool to room temp, then cover and store in refrigerator up to one month.
-
Stir 2-3 tablespoons into 1 cup milk of choice. Serve hot or cold.
Recipe Notes
TIPS:
1. Save mashed strawberries for smoothies, marmalades, jelly spreads or baking.
2. This syrup can last for an entire month if kept correctly in a glass container.
3. For a rich decadence, add 1-2 teaspoons of butter or ghee.
Gather all the ingredients you’ll need and add to cart.
Nutrition Facts
DIY Strawberry Milk Syrup
Amount Per Serving
Calories 67
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Sodium 83mg3%
Potassium 92mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 8IU0%
Vitamin C 34mg41%
Calcium 40mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.