Photo from CHOW.com
We have a SodaStream machine, and I really love it. But lately, I’ve found their flavors a little lacking. I remembered developing this recipe for Blackberry Syrup while I was working at CHOW. I made a batch yesterday and it tastes just like summer. Just mixed with sparkling water, it makes a fabulously refreshing blackberry soda, and also is a really nice way to sweeten iced tea. I also made the egg cream-style soda that we developed the syrup for in the first place (pictured above)–delicious! (I retested my original claim that you can’t use milk for the egg cream because it will curdle–and it will. I bet half-and-half might be okay, though.)
Just a note–there’s nothing particularly healthy about this recipe (it has a cup and a half of sugar in it!), but it is all natural and homemade, which makes it reasonably healthful in my book!
I had only a handful of strawberries left, growing sadder-looking by the hour. They were still good enough to use, though, and I wanted to make something for my berry-loving toddler. Strawberry milk sounded somewhat treat-like and reasonably wholesome. This was actually the first time I’d ever tasted strawberry milk. Even though I grew up on packaged food and put away plenty of chocolate Quik in my day, I’d always steered clear of the strawberry variety. It just seems weird. But homemade strawberry milk is subtle, refreshing, and delicious.
Fresh Strawberry Milk
2 cups milk
1/2 cup strawberries, hulled and halved
1 to 3 teaspoons sugar, honey, or light agave nectar (to taste)
- Place milk, strawberries, and 1 teaspoon sweetener in a blender. Process until smooth. Add more sweetener to taste. Strain through a fine sieve and chill until cold.