“My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!”

I’m not proud to say that I experienced Instagram envy a few weeks ago when I saw a friend’s post with photos of her ripe strawberries. While hers were gorgeous and red and ripe, mine more closely resembled – well, let’s just say nothing close to red or ripe. How could two gardens only a mile or two away from each other be so vastly different? And why (and this was the crux of it) was she enjoying fresh strawberries when I wasn’t?

Because strawberries are one of life’s joys. Of course markets carry “strawberries” all-year round but they’re not proper, juicy English strawberries. For those we have to wait and in my case wait a bit longer.

But like so many things in life, the wait is worth it. Bite into an English strawberry and you’re tasting what a strawberry is all about. It puts the other ones we dolefully eat the other 11 months of the year to shame.

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