Strawberries begin their season in April, with most coming to market in a few weeks. The Pungo Strawberry Festival celebrates the tiny, red fruit each year on Memorial Day Weekend. Get a head start on strawberrypalooza with our Sassy Strawberry Shake. Here’s how I make it:
In a cocktail shaker pour in 6-8 ounces of strawberry milk a generous dash each of ground cinnamon and a pinch of ground cayenne pepper. Fill the shaker with ice, shake until chilled and mixed, about one minute, and pour into an Old Fashioned Glass. Garnish with a sprinkling of spices, fresh mint and a fresh strawberry.
You can use store-bough strawberry milk, but you can make it from scratch by adding 3-4 teaspoons of strawberry syrup to 6-8 ounces of cold milk and stirring until blended. Use more syrup or less according to your taste. Here’s how I make my strawberry syrup:
Use fresh strawberries in this quick-and-easy syrup that can be used to craft cocktails and make mocktails, enhance iced tea, or shake up some scrumptious strawberry milk. Here’s how I make it:
In a medium, heavy-bottomed saucepan, over medium-high heat, add 1 cup water and 1 cup sugar and boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove the pan from the heat, add 1/2 cup sliced, fresh strawberries, and stir. Allow berries to steep for 1 hour. Strain syrup into a sealable glass container and keep in the refrigerator for use for up to 1 week. Yields 1 cup.
Use : add 3 or 4 teaspoons in 6-8 ounces of your favorite beverage, stirring well to incorporate. Use more or less according to your taste.
Make this this Sassy Strawberry Shake drink an adult treat by adding 2 ounces of vodka to the cocktail shaker before blending. We like to use the Mutiny Island Vodka from our friends at Chesapeake Bay Distillery [LINK]
Sassy Strawberry Shake ingredients come from our partners at The Fresh Market [LINK]
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