Strawberry Boba

June  3, 2020
Author Notes

Peak strawberries are mashed with just enough raw sugar to soften any tartness, letting the berries’ floral, almost vegetal flavor shine through. Delightfully bouncy, still-warm boba happily drink in this ruby-red nectar; top the whole thing off with a healthy glug of ice-cold milk for a refreshing summer treat. —Food52

Test Kitchen Notes

This recipe is shared in partnership with Driscoll's Berries. —The Editors

  • Prep time 33 minutes
  • Cook time 4 minutes
  • Makes 1 drink (with enough strawberry boba for 4)
  • For the Strawberry Milk:
  • 2 tablespoons strawberry boba (see below)
  • 3/4 cup (6 ounces) whole milk or creamy non-dairy milk
  • For the Strawberry Boba:
  • 1/2 cup (4 ounces) Driscoll’s strawberries, trimmed and hulled
  • 1/4 cup (4 1/2 ounces) raw sugar
  • 4 tablespoons quick-cooking black tapioca pearls (dried boba)
In This Recipe
  1. For the Strawberry Milk:
  2. Add the strawberry boba to a tall glass. Fill with 2 to 3 ice cubes and top with milk. Stir and enjoy.
  1. For the Strawberry Boba:
  2. Blend the strawberries with sugar until smooth, about 30 seconds. Fine-strain into a small jar or bowl.
  3. Bring a small saucepan of water to a boil. Drop the boba and boil vigorously for 2 minutes. Reduce the heat to low, and simmer for 2 more minutes (Alternatively, follow the manufacturer’s instructions for cooking the boba through.) Using a slotted spoon, fish out the boba, and transfer to the reserved jar. Swirl to coat the boba evenly, then let sit for at least 30 minutes or up to 4 hours (any longer and the boba will go soft).

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