Go stock up on some strawberries, and let’s make FRESH Korean Strawberry Milk from scratch!
Refreshing, delicious, and easy to make at home, fresh Korean strawberry milk is my go-to drink every summer.
PRO-TIP: make extra because this strawberry syrup tastes amazing on top of ice cream, milk bread, and waffles, and even use it to make delicious drinks!
I remember my first time seeing Fresh Korean Strawberry Milk at my local Korean Coffee Shop, it is the most aesthetically pleasing drink ever, and I had to try it.
After the first sip, I immediately fell in love; it was so tasty it felt like I was eating a slice of strawberry shortcake!
The strawberry is sweet and super fresh. You get chunks of delicious strawberries with no artificial flavoring.
There are many ways to make Fresh Korena Strawberry Milk, but this is the go-to version that I find to be the easiest and freshest.
Fresh Korean Strawberry Milk is SUPER easy to make, and the best part?
It is done with only four simple ingredients with no artificial flavor! All you need is fresh strawberries, honey, sugar, and lemon juice.
The syrup can be made in bulk and last in the fridge for three weeks. You can also store the Korean Fresh Strawberry Milk premade in a jar and just shake it up when you are ready to drink!
If you are lactose, you can swap the milk with coconut milk, which will taste just as delicious.
I get my strawberries from Costco and local farmers.
It is crucial to get FRESH strawberries and clean them ahead of time to ensure that syrup can last a long time.
I like to clean my strawberries by giving a quick rinse in the sink with cold tap water, and then I let them soak in baking soda and water for 10 minutes before rinsing them off with cold running water and patting everything dry.
You can also use salt water or vinegar instead of baking soda. Since we are making a syrup, if any parts of the strawberries are slightly bruised, just cut that part off, but you can use the rest of the strawberries.
Do you want more KOREAN recipes? Here are some of my go-to recipes that are super easy to make at home and are delicious!
- Korean Spinach Salad 2 Ways (Sigumchi Namul)
- Spicy Korean Cucumber Salad (10 Minutes ONLY!)
- Japchae – Korean Glass Noodle Stir-fry
- Bean Sprout Side Dish – Kongnamul Muchim
Ingredients
- 1.5 lb of Fresh Strawberries
- ¼ cup of Sugar
- 3 tablespoons of Honey
- 1 tablespoon of Lemon Juice
- Milk or Coconut Milk
- Cut strawberries into cubes and add ⅔ of the strawberry into a pot.
- In the pot, add honey, sugar, and lemon juice. Mix well to ensure all the strawberries are coated in sugar.
- Turn the heat to medium and let it simmer for 15 minutes until the strawberry gets soft; keep stirring to prevent it from burning.
- After 15 minutes, add the remaining strawberries and gently mix to cook for another 2 minutes.
- Store the strawberry in a glass jar, and once it has cooled down, it can last in the fridge for three weeks.
- Add around 2-4 tbsp syrup, pour in the milk, and ice. Shake it all up together when you are ready to drink!
Print Pin Recipe
5 from 2 votes
FRESH Korean Strawberry Milk
Go stock up on some strawberries, and let’s make FRESH Korean Strawberry Milk from scratch! Refreshing, delicious, and easy to make at home, fresh Korean strawberry milk is my go-to drink every summer. PRO-TIP: make extra because this strawberry syrup tastes amazing on top of ice cream, milk bread, and waffles, and even use it to make delicious drinks!
Prep Time20 minutes mins
Active Time25 minutes mins
Total Time45 minutes mins
Course: Breakfast, Dessert, Drinks, Snack
Cuisine: American, Asian, Korean
Diet: Vegetarian
Keyword: Asian Food, Asian Recipe Easy, Asian Recipes, Breakfast, Dessert, drinks, Easy, easy dessert, Easy Recipes, Korean Food, VEGETARIAN, Vegetarian Recipes
Yield: 6 Cups
Calories: 247kcal
Materials
- 1.5 lb Fresh Strawberries
- ¼ cup Sugar
- 3 tablespoons honey
- 1 tablespoon Lemon Juice
- Milk or Coconut Milk
US Customary – Metric
Instructions
Cut strawberries into cubes and add ⅔ of the strawberry into a pot.
In the pot, add honey, sugar, and lemon juice. Mix well to ensure all the strawberries are coated in sugar.
Turn the heat to medium and let it simmer for 15 minutes until the strawberry gets soft; keep stirring to prevent it from burning.
After 15 minutes, add the remaining strawberries and gently mix to cook for another 2 minutes.
Store the strawberry in a glass jar, and once it has cooled down, it can last in the fridge for three weeks.
Add around 2-4 tbsp syrup, pour in the milk, and ice. Shake it all up together when you are ready to drink!
Notes
I get my strawberries from Costco and local farmers. It is crucial to get FRESH strawberries and clean them ahead of time to ensure that syrup can last a long time. I like to clean my strawberries by giving a quick rinse in the sink with cold tap water, and then I let them soak in baking soda and water for 10 minutes before rinsing them off with cold running water and patting everything dry. You can also use salt water or vinegar instead of baking soda. Since we are making a syrup, if any parts of the strawberries are slightly bruised, just cut that part off, but you can use the rest of the strawberries.
Nutrition
Calories: 247kcal | Carbohydrates: 37g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 94mg | Potassium: 548mg | Fiber: 2g | Sugar: 34g | Vitamin A: 409IU | Vitamin C: 68mg | Calcium: 319mg | Iron: 1mg
