Korean Strawberry Jelly Milk
INGREDIENTS
3 cups strawberries, chopped into
medium cubes and divided
3⁄4 cup white sugar
3 tbsp strawberry flavored/red gelatin
21⁄2 cups water, divided
1 can ANGEL EVAPORADA 410ml
PROCEDURE
- Make jelly. In a pot over medium heat, combine 2 cups of strawberries and sugar and bring to a boil. Mix together until the sugar dissolves and the strawberries cook and soften. Lightly mash while mixing to make a chunky jam. Set aside half.
- To the pot of strawberry jam, add the water and gelatin. Mix until the gelatin dissolves and bring to a boil. Simmer for 5 minutes. Strain into containers, squeezing as much juice out of the strawberries. Let jelly set and cut into small cubes.
- Make strawberry milk. Place the slightly warm strawberry jam into the bottom of a glass bottle until about 1⁄3 of the way. Add a few spoonfuls of strawberry jelly, followed by the remaining chopped fresh strawberries.
- Pour over the ANGEL EVAPORADA on top. Add remaining 1⁄2 cup of water. Cover and shake slightly to mix and chill in the refrigerator until chilled.
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Selling Price:
250
Total Recipe Cost (Puhunan):
500
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