Strawberries were on sale at the market, so now I have 3 large boxes in the fridge. One idea I had to use them was to make strawberry milk. My plan was simply to throw some chopped strawberries into a blender with some whole mild. But after a quick search on the internet, most recipes recommend cooking the strawberries down with sugar to make a syrup, then straining it. What's the benefit of that? Aside from removing all the seeds to make a smoother glass of strawberry milk (which I don't mind), I don't see why tossing everything into a blender isn't the better option. Am I missing something else that would make the cooking-to-syrup method a better one?