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Place the fresh strawberries in a large bowl. Add water to cover the strawberries, then add 1 tablespoon of white vinegar. Let the strawberries soak for 10 minutes to clean them thoroughly.

Drain the washed strawberries completely. Transfer all the drained strawberries to a blender and blend until they form a smooth puree.

Pour the blended strawberry puree into a medium saucepan. Add 1 cup of granulated sugar (or 1 1/2 cups for an extra sweet syrup) to the puree. Stir the mixture well with a wooden spoon to combine.

Place the saucepan on the stovetop over medium-low heat. Bring the mixture to a gentle simmer and let it cook for 15 to 20 minutes, stirring occasionally, to concentrate the flavor. As it simmers, use a small mesh strainer to skim off any foam that forms on the surface. This helps prevent a 'jammy' texture and keeps the syrup pourable.

Once the syrup has simmered and thickened slightly, remove it from the heat. Carefully pour the hot strawberry syrup onto a clean baking sheet or into a shallow dish to cool down completely. This step is crucial to prevent the milk from curdling when mixed with the syrup.

Once the strawberry syrup has cooled to room temperature, use a funnel to transfer it into a clean squeeze bottle or an airtight container for storage.

To prepare a single serving of strawberry milk, pour a desired amount of the prepared strawberry syrup into a glass. Add diced fresh strawberries to the glass. Pour cold milk over the syrup and strawberries.

Stir the mixture thoroughly with a spoon until the syrup is fully incorporated and the milk is evenly pink. Taste and, if desired, add a little more syrup for a stronger pink color and flavor. Garnish the rim of the glass with a whole strawberry before serving.


Place the fresh strawberries in a large bowl. Add water to cover the strawberries, then add 1 tablespoon of white vinegar. Let the strawberries soak for 10 minutes to clean them thoroughly.

Drain the washed strawberries completely. Transfer all the drained strawberries to a blender and blend until they form a smooth puree.

Pour the blended strawberry puree into a medium saucepan. Add 1 cup of granulated sugar (or 1 1/2 cups for an extra sweet syrup) to the puree. Stir the mixture well with a wooden spoon to combine.

Place the saucepan on the stovetop over medium-low heat. Bring the mixture to a gentle simmer and let it cook for 15 to 20 minutes, stirring occasionally, to concentrate the flavor. As it simmers, use a small mesh strainer to skim off any foam that forms on the surface. This helps prevent a 'jammy' texture and keeps the syrup pourable.

Once the syrup has simmered and thickened slightly, remove it from the heat. Carefully pour the hot strawberry syrup onto a clean baking sheet or into a shallow dish to cool down completely. This step is crucial to prevent the milk from curdling when mixed with the syrup.

Once the strawberry syrup has cooled to room temperature, use a funnel to transfer it into a clean squeeze bottle or an airtight container for storage.

To prepare a single serving of strawberry milk, pour a desired amount of the prepared strawberry syrup into a glass. Add diced fresh strawberries to the glass. Pour cold milk over the syrup and strawberries.

Stir the mixture thoroughly with a spoon until the syrup is fully incorporated and the milk is evenly pink. Taste and, if desired, add a little more syrup for a stronger pink color and flavor. Garnish the rim of the glass with a whole strawberry before serving.
