Strawberry Drink Made with Soft Strawberries
A homemade snack drink made by blending soft strawberries in a blender or setting them with gelatin.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Make the most of seasonal strawberries that bruise easily by turning them into juice, strawberry milk, and jelly. Adding honey instead of sugar brings out the natural flavor and nutrients of the strawberries, making a simple snack that kids will love.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Strawberry jelly ingredients
- Strawberries20, 200 g (approx.)
- Honey2-3 tbsp
- Gelatin sheets5 sheets (10 g)
- Bottled water (or milk, drinking yogurt)1/3 cup
Strawberry juice ingredients
- Strawberries15, 150 g
- Honey2 tbsp
- Bottled water1 cup (200 ml)
- Lemon juicea little
Strawberry milk ingredients
- Strawberries15, 150 g
- Honey2 tbsp
- Milk1 cup (200 ml)
- You can also use milk or yogurt drink instead of bottled water.
- Wash the strawberries clean under running water, then cut out the stems and any soft, bruised spots with a knife.
Steps


1. I bought a whole box of strawberries, and after a few days they turned quite soft.
I will make juice, strawberry milk, and jelly with these.
Eat the fresh ones as they are, and if you have lots of strawberries that are no longer in great shape, enjoy them as drinks or snacks.
2. The ingredients for strawberry jelly are 5 gelatin sheets and 200g of strawberries. For medium-sized ones, that will be about 20.
Wash the strawberries clean under running water, then cut out the stems and any soft, bruised spots with a knife.


3. Add the strawberries, bottled water, and honey to a blender and blend.
You can also use milk or yogurt drink instead of bottled water. I used bottled water for the color.
4. Soak the gelatin sheets in water to soften them, leave just a little water, and microwave for about 40-50 seconds. The gelatin will dissolve completely in the water.


5. Pour the dissolved gelatin into the strawberry puree and mix together.
6. I used empty yogurt cups as jelly molds. Pour in the strawberry mixture and let it set in the refrigerator for 2-3 hours.
Once fully set, dip the mold in lukewarm water and invert it, and the jelly will slide right out.

The color is so pretty even without a single drop of food coloring.
It is lighter than store-bought jelly, but getting that kind of deep color would take tons of coloring.
Make this for your kids and you will score major points with them.

Put 150g of strawberries (15), 2 tbsp honey, 1 cup bottled water (200ml), and a little lemon juice into a blender and blend.
Adjust the amount of honey to your taste.
The strawberry juice has such a lovely color too. In the summer, blending it with ice instead of water will feel so refreshing.
When grapes are in season in the summer, try making it the same way.
A healthy drink that is both tasty and good for you.

Put 150g of strawberries (15), 2 tbsp honey, and 1 cup milk (200ml) into a blender and blend.
Give this smooth strawberry milk a try too.
Ppunwife's tips
- Once fully set, dip the jelly mold in lukewarm water and invert it, and it will slide right out.
- To absorb the nutritional value of strawberries without losing nutrients in the body, it is best to eat them without sugar and instead pair them with honey, milk, lactic acid drinks, or yogurt.
FAQ
Is there a trick to unmolding the strawberry jelly neatly?
Briefly dip the chilled jelly mold into lukewarm water and flip it over, and the jelly will release easily.
Can I use other ingredients instead of water when making strawberry jelly?
You can also make it by using milk or yogurt drink instead of bottled water.
How do you dissolve and use gelatin sheets?
Soak the gelatin sheets in water until soft, leave behind just a little water, and microwave for 40-50 seconds to dissolve completely.
Is there a reason honey is recommended over sugar for sweetness?
Sugar increases the consumption of vitamin B1 and organic acids, which can lower nutritional efficiency, so using honey helps reduce nutrient loss.





