• If using whole strawberries: Place freeze-dried strawberries in a high-speed blender or food processor. Blend into a fine powder.

  Add date sugar — Add the date sugar to the blender or mix with the strawberry powder.

  Final blend — Blend again until the mixture is a uniform, fine powder. This ensures the sugar dissolves more easily in water.

  Store — Transfer to an airtight jar or container. Keep in a cool, dry place away from humidity.

To Serve

• Mix 2 tablespoons of the dry mix into 1 cup water.

  For best results, stir into a small amount of hot water first to help the sugar dissolve, then top off with cold water. An electric whisk, milk frother, or immersion blender can also help blend it smoothly.

  Note: Without the additives and anti-caking agents found in store-bought mixes, homemade versions may not dissolve as instantly—but you get a cleaner drink without the chemicals.

  For extra tang, add a splash of fresh lemon juice when serving.

Notes & Tips

• Avoiding clumping: Date sugar naturally absorbs moisture, which can cause the mix to clump. To help prevent this, store in an airtight jar with a small food-safe silica gel packet or in the freezer (it stays powdery and extends shelf life).

  Alternative sugars: Coconut sugar or organic cane sugar can be used instead of date sugar. Cane sugar will dissolve more easily, but coconut sugar adds a light caramel note.

  Extra smooth mix: For an ultra-fine texture, sift the final blend through a fine mesh strainer before storing.