With school back in session, this treat is right on time. Try your hand at this fun strawberry syrup recipe for the ultimate after-school snack. Free of artificial junk and ready in under an hour, this Latin-tinged milk mixer has a squeeze of lime for a bit brighter flavor. And you can choose to sneak in some extra nutrition (and color!) with optional beet powder – trust us, you won’t taste it! Add two to three tablespoons of this lip-smacking syrup to one cup of any type of milk you choose and, since this recipe makes 2-1/2 cups, you’ll have enough to try it on pancakes, waffles, yogurt and ice cream. After just one sip, you’ll skip the store-bought stuff!
DIY Strawberry Milk Syrup
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
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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.
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Using strainer or cheesecloths, strain syrup into glass bowl or jar, mashing strawberries with back of spoon.
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Let syrup cool to room temp, then cover and store in refrigerator up to one month.
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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.
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