Strawberry milk inspired this much more sophisticated magenta-hued beverage. After preparing one recipe of the milk, you will have two tablespoons of syrup left, just enough as a dessert topping for one.
MAKES: 1/4 cup plus 2 tablespoons syrup and 1 to 11/4 cups milk (1 Serving)
INGREDIENTS:
- 1 cup frozen or fresh raspberries
- 3 tablespoons agave nectar
- 1 tablespoon dried organic rosebuds
- 3/4 cup plain unsweetened non-dairy milk, especially rice or almond, chilled
INSTRUCTIONS:
- SIMMER THE BERRIES:
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- ADD the berries, agave nectar, and rosebuds, plus 2 tablespoons water, to a small saucepan, and bring to a simmer over medium-high heat.
- Reduce the heat to low, and simmer until the berries are very soft, about 4 minutes.
- STRAIN THE SYRUP:
-
- WITH a potato masher, mash the mixture until almost smooth.
- Scrape the contents of the pan into a fine strainer set over a liquid measuring cup.
- Strain well, stirring the inside contents of the strainer to get all the liquid out.
- Clean the spoon and scrape the bottom of the strainer until you glean all of the syrup (you should end up with 1/4 cup plus 2 tablespoons).
- COMBINE AND SERVE:
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- FOR each serving of milk, combine 1/4 cup of syrup with 3/4 cup of milk (or 1 cup, for a more subtle version), and whisk well.
- Serve cold.
