Strawberry Egg Cream | CUESA

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Strawberry Egg Cream


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.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »