'Tis the season for fresh, locally-grown strawberries! Maybe some of you are growing them yourselves in your backyard gardens?
This recipe consists of Creamy Oat Milk mixed with a delicious summer strawberry syrup. If you don't feel like making the oat milk from scratch, you can use store-bought plant milk (but you may need to adjust the sweetness depending on how that milk tastes, though!).
In my opinion, the key to a strawberry syrup is using frozen strawberries! When berries are frozen and then defrosted or heated, they release even more juices and the berry flavor is even more berry-y.
Makes 32 oz (1 quart, 1 liter)
4 - 4 1/4 cups Creamy Oat Milk
3 cups frozen strawberries
1/4 cup water
4 tablespoons maple syrup
*Note: You may need to adjust the sweetness depending on if you use store-bought plant milk or not.
In a saucepan on medium-low heat, add the strawberries, water, and maple syrup. Stir occasionally.
As the strawberries soften, mash them up a bit with a spoon or masher (it's ok if they're not fully mashed).
When the mixture thickens into a syrup-like texture (like maple syrup) remove from heat and strain through a mesh strainer. Spread out the mixture well, rubbing it against the strainer to make sure all of the liquid is extracted. Save the strawberry pulp and eat it as a jam!
Store the strawberry syrup in an airtight 32 oz/1 liter bottle. Add the milk, mix and shake, and enjoy as is or chilled.
Happy summer solstice,