Strawberry Egg Cream
Source: Michael Siegel, Shorty Goldstein’s
This recipe was demonstrated for CUESA’s Market to Table program on April 6, 2013.
Serves 4 to 6
1 pint of strawberries, cleaned and quartered
1 cup agave
¼ cup milk
1 cup seltzer water
1. Place the strawberries in a blender with the agave and purée until smooth. Cook the strawberry purée on medium heat until glossy and thickened, stirring constantly with a spatula. Cool the mixture.
2. In a cold glass, mix together ¼ cup strawberry syrup and ¼ cup milk. Add the seltzer and stir. Top off with a little extra seltzer to finish.