【Cook with me】Strawberry Season 🍓 Korean Strawberry Milk, Strawberry Lemonade

Ingredients

• 1 kg Fresh Strawberries (hulled and rinsed)
• 0.5 cup Honey (raw honey preferred for flavor)
• 0.5 cup Granulated Sugar (fine white sugar)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Apple Cider Vinegar (used only for cleaning, discard after rinse)
• 1 teaspoon Salt (optional, for a salt‑water cleaning bath)

Instructions

1. Clean the Strawberries

   Rinse the strawberries under cold tap water several times. Place them in a bowl with cold water and 2 Tbsp apple cider vinegar, let sit for 10 minutes, then rinse again thoroughly.

   Time: PT10M

2. Hull and Chop

   Remove the stems and cut the strawberries into small pieces. For a smoother jam, smash with a potato masher or pulse briefly in a food processor.

   Time: PT5M

3. Combine First Half with Sweeteners

   Place half of the chopped strawberries in the pot. Add 0.5 cup honey, 0.5 cup sugar, and 2 Tbsp lemon juice. Stir until the sugar is completely dissolved.

   Time: PT5M

4. Simmer First Phase

   Turn the heat to medium and bring the mixture to a gentle boil. Reduce to a simmer and cook for 20 minutes, stirring every few minutes to prevent the jam from sticking or burning.

   Time: PT20M

   Temperature: Medium

5. Add Remaining Strawberries

   Stir in the remaining chopped strawberries and continue to cook for another 5 minutes until the fruit is fully incorporated and the jam reaches a spreadable consistency.

   Time: PT5M

   Temperature: Medium

6. Jar and Cool

   Transfer the hot jam into a sterilized glass jar, seal tightly, and let cool to room temperature. Once cooled, store in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

45

Protein

0 g

Carbohydrates

12 g

Fat

0 g

Fiber

0.5 g