Strawberry Shake

Syrup

2 cups ripe, hulled, chopped strawberries, fresh or frozen

¾ cup sugar (preferably organic sugar)

Squeeze of fresh lemon juice

Shake

½ cup milk (preferably whole milk)

1 tablespoon milk powder (preferably Organic Valley brand)

1 cup strawberry syrup (recipe above)

8 scoops (1 pint) vanilla or strawberry ice cream, homemade or store bought

Make the syrup (up to 2 weeks ahead of time): In a small saucepan, cook the strawberries, sugar and lemon juice over medium heat, until the sugar has dissolved and the mixture comes to a simmer. You may need to mash up the berries in order for them to release their juices (a potato masher works well). Simmer for 2 more minutes, then remove the pan from the heat and allow the syrup to cool. If not using immediately, place in a container, cover and refrigerate for up to 2 weeks.

At least 20 minutes before serving, place the glasses in the freezer.

Make the shakes: In a blender, pulse together the milk and milk powder. Add 1 cup strawberry syrup and all of the ice cream and pulse just until the syrup is incorporated.

Pour into glasses and drizzle with a bit of the remaining syrup. You may have a few spoonfuls of syrup left over; cover and refrigerate.

Serves four.

Cook’s note: If you like chunks of strawberries in your shake, pull the berry pieces from the syrup before blending, and stir them into the shake right before serving.

“Malts & Milkshakes” by Autumn Martin (St. Martin’s Griffin, 2013)