In Thoroughly Modern Milkshakes, author Adam Ried takes a realistic approach to seasonal ingredients. Take this Stupendous Strawberry Shake for example: instead of blending flavorless, out of season berries into the shake, Ried recommends a much for punchy combo of strawberry ice cream and sorbet, strawberry jam, and a teaspoon of lemon juice. This multilayered approach to shake-making packs in far more strawberry flavor than the berries themselves could.
The lemon juice in this recipe accents the natural tartness of strawberries, and brings out the sweet berry flavor. Strawberry sorbet also adds a slight acidity and vibrance as well as keeping the shake slightly lighter than an all ice cream version. Sure, it might be a little more involved than a run of the mill strawberry shake, but it's these kinds of extras that make this shake truly stupendous.
As always with our Drink the Book feature, we have five (5) copies of Thoroughly Modern Milkshakes to give away this week.
- 1/2 cup cold whole or lowfat milk (about 4 ounces/125 milliliters)
- 2 tablespoons strawberry jam or preserves (about 1 ounce/28 grams)
- 1 teaspoon freshly squeezed lemon juice
- 4 medium scoops strawberry ice cream (about 1 pint/ 12 ounces/340 grams), soft ened until just melty at the edges
- 4 medium scoops strawberry sorbet (about 1 pint/ 12 ounces/340 grams), soft ened until just melty at the edges
Place the milk, jam, and lemon juice in a blender and blend to mix thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times to begin breaking them up. With the blender motor off, use a ﬂ exible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into chilled glasses, and serve at once.