BY WHISKAFFAIR
Rinse 7 oz (200 g) of strawberries and chop off their top leafy part.
Add the strawberries to a blender and blend to make a smooth puree.
Add the strawberry puree, sugar, and 2 tablespoons of chopped strawberries to a pan and cook on medium heat until the mixture comes to a boil, stirring frequently.
Reduce the heat to low and cook for 3-4 minutes, stirring frequently. Remove the pan from the heat and let the mixture come down to room temperature.
Refrigerate the strawberry syrup for 1-2 hours until it is chilled. Take two 16-ounce (500 ml) glasses and add half of the cooled strawberry syrup and 2 tablespoons of chopped strawberries into each glass.
Swirl it up and around the glass to make a pattern.
Now pour 1 cup of chilled milk of your choice into each glass and serve immediately with a stirrer.