← Nouns Cooking · Korean

Ingredients

• 400 g ripe strawberries, hulled
• 100 g Sugar
• 1 tbsp lemon juice
• 1 l cold milk
• 1 handful ice cubes (optional)

Method

1. Dice the strawberries small and lightly crush about a quarter of them with a fork.
2. Stir in the sugar and lemon juice and leave in the fridge for at least 1 hour, until the sugar has melted into a bright syrup.
3. Spoon about 4 tbsp of the strawberries and syrup into each glass and add ice if you like.
4. Slowly pour in the cold milk so it sits in pink and white layers, then stir before drinking.

Tips

• The syrup keeps for about a week in the fridge in a clean jar.
• Frozen strawberries work too; thaw them in the sugar.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee FutureDish