Fruity Easter Milk for KidsKelsey Banfield
Last week I dug up my favorite recipe for homemade strawberry milk. My daughter was talking about it and the spring air inspired me to use up the last of our frozen strawberries from summer 2011. I’ve been using them steadily all winter and, though I tried my best to be conservative with my usage, I didn’t have quite enough to make the recipe in full. No problem, I thought, I’ll use up the rest of the frozen raspberries, too! In just a few minutes I followed our favorite recipe and made this delicious, fruity milk and served it with Peeps straws. It made a delicious milk that my daughter adored and I felt good about serving her. I think I might buy some more frozen berries at the market this week and whip up another batch for Easter!
Fruity Easter Milk
Homemade Strawberry Milk
1/2 cup strawberries, chopped (frozen can be used)
1/2 cup raspberries (frozen can be used)
1/2 cup granulated sugar
1 cup water
1 1/2 cups 1% milk
Serve with Peeps on a straw
1. Place the strawberries, raspberries, sugar and water in a small pot of medium-high heat. Bring the mixture to a boil for about 10 minutes or until it reduces and thickens slightly.
2. Remove the mixture from the heat and push it through a fine mesh strainer into a small bowl. Use the cooked berries to serve over ice cream, pancakes or cheesecake.
3. Stir 2 to 3 tablespoons into cups with about ¾ cup milk in each. Enjoy!
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