Overly Detailed Strawberry Milk Recipe >:)

When you eat strawberries and you get to the bottom of the box where they’re less ripe -- and more busted up -- make them into something scrumptious!! Not your average Nesquik though way better!!!

INGREDIENTS: (this recipe is more ratio based than focused on exact amounts):

By Sharon Zohirova

This is dedicated to Jackie Choe and Rita Zheng. Thank you for making me soup that one time. And for Yaying. Please read my submission.

1 part strawberries

2 parts water

For every cup of strawberries, 1 heaping teaspoon of sugar

TOOLS:

Stove House with electricity

1. Finely chop up your strawberries and smush them. You could use a hand mixer or stand mixer, or even a food processor if you’re bougie like that. If you don’t have any of these appliances, just use a fork to smush down the pieces as much as you can. Boiling will do the rest for you.

Finely chop up your strawberries and smush them. You could use a hand mixer or stand mixer, or even a food processor if you’re bougie like that. If you don’t have any of these appliances, just use a fork to smush down the pieces as much as you can. Boiling will do the rest for you.

2. To the mushed strawberries, add sugar to taste. You can skip this step if you want!! Not sure how much sugar to add? One heaping teaspoon per cup of strawberries is a good standard.

To the mushed strawberries, add sugar to taste. You can skip this step if you want!! Not sure how much sugar to add? One heaping teaspoon per cup of strawberries is a good standard.

Add a 1-to-2 ratio of the strawberry/sugar mixture and water to a saucepan on medium heat. This amount of water will account for evaporation, as you’ll be doing this without the lid on. Mix the mixture so that the solid parts are not at the bottom of the saucepan. Let it boil until the water is a uniform, deep pink.

3. Add a 1-to-2 ratio of the strawberry/sugar mixture and water to a saucepan on medium heat. This amount of water will account for evaporation, as you’ll be doing this without the lid on. Stir the mixture so that the solid parts are not at the bottom of the saucepan. Let it boil until the water is a uniform, deep pink.

Strain the mixture so that the deep pink concoction is free of seeds and the flesh of the strawberry. Gently press the solid parts of the mixture