Strawberry Basil Milkshake
I was invited to the Great Shake 2012 with Adam Ried, an online milkshake party that celebrates Adam’s new book, The Thoroughly Modern Milkshake.
I have read and re-read Adam’s book, and some of the pages are even a bit sticky with melted ice cream. I thinks it’s safe to say that I love this book. It’s full of creative milkshake tips and tricks. Did you know that sorbet adds a major boost of flavor when combined with ice cream? It makes a world of difference. And, flavored simple syrups add a depth of flavor. Adam’s book discusses several different methods to take your milkshake from good to amazing.
I had a very difficult time deciding which milkshake recipe I wanted to make, but I kept coming back to the strawberry basil milkshake. I mean, doesn’t that sound amazing? I had fresh basil in the garden just waiting to be used in a milkshake.
This milkshake is creamy, smooth, and extra thick. Just when you think you’re drinking a plain old strawberry milkshake, the basil shines through and tantalizes your taste buds with its earthy, anise flavor.
The strawberry sorbet creates an intense strawberry flavor in this milkshake. Thanks to Adam, I will always use sorbet in combination with ice cream in my milkshakes. It really takes the flavor to another level.
Join the party tonight on twitter at #Greatshakes from 8-9pm EST. Adam will be there answering milkshake questions and participating in some milkshake trivia.
I have some exciting news! I love this book so much that I’m going to give on lucky follower a copy of Adam’s book. All you have to do is leave a comment telling me what your favorite milkshake flavor is.
For more chances to win:
That’s five chances to win! Make sure you leave me a separate comment for each entry.
Strawberry Basil Milshake
6 tbs. sugar
2/3 cup dry white wine
1 cup fresh basil leaves
1/4-1/2 cup cold milk
4 medium scoops strawberry ice cream
4 medium scoops strawberry sorbet
For the syrup:
Mix the sugar and wine in a small saucepan over medium heat, swirling the pan occasionally to dissolve the sugar. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes. Off the heat, add the basil and stir to immerse in liquid. Let steep for 1 hour. Strain the syrup, pressing the basil to release all the liquid, cover, and refrigerate for at least 30 minutes (or up to 3 days).
For the shake:
Place 1/4 cup of chilled basil syrup, the milk, ice cream, and sorbet in a blender and pulse several times to break up the ice cream. With the motor off, use a wooden spoon or spatula to mash the mixture down into the blender blades. Continue pulsing until the mixture is smooth. Add more milk if the mixture is too thick. Pour shake into 2 glasses and enjoy.