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
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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.
Notes
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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