Strawberry Milk Shakes
Recipe: #19453
June 06, 2015
Categories: Beverages, Strawberry, Vegetarian, Frozen Drinks, Ice Cream, more
"These are good - the syrup does take a bit of time and work, but it can be made one week ahead and stored in the fridge. Recipe source: Bon Appetit (June 2007). Left over syrup can be used for just drizzling over ice cream or other things like pancakes and pound cake - a delicious treat all on its own."
Ingredients
- TO MAKE SYRUP
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- TO MAKE MILK SHAKES
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Nutritional
- Serving Size: 1 (464.3 g)
- Calories 405.2
- Total Fat - 10.2 g
- Saturated Fat - 5.7 g
- Cholesterol - 35.8 mg
- Sodium - 167.7 mg
- Total Carbohydrate - 76.7 g
- Dietary Fiber - 6.8 g
- Sugars - 62.2 g
- Protein - 6.7 g
- Calcium - 185.4 mg
- Iron - 1.1 mg
- Vitamin C - 82.4 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE SYRUP
Step 1
Bring ingredients (strawberries - salt) to a boil in a saucepan over medium high heat, stirring until sugar dissolves and then boil uncovered for 10 minutes, stirring and adjusting heat if necessary to avoid mixture boiling over. Add 2 tablespoons lemon juice; strain, pressing on the solids. Cover and chill.
TO MAKE THE MILK SHAKES
Step 2
Place 4 12 ounce glasses in freezer for one hour.
Step 3
In a blender place 1 cup strawberry syrup, 1 cup milk and one pint ice cream and puree until smooth. Add the second pint of ice cream and puree until almost smooth. Divide mixture among the 4 frozen glasses. Drizzle each with some strawberry syrup and garnish with strawberries, if desired. Serve with a spoon and straw.
Tips
No special items needed.