JULY 4th: Patriotic Milkshake Recipe
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For a dessert or snack over July 4th weekend, serve these patriotic shakes. They were designed by QVC’s chef David Venable.
RECIPE: PATRIOTIC MILKSHAKE Ingredients For 4 Servings 1. PLACE the blueberries and 1/4 cup of strawberry syrup into a medium-size bowl. Mix until the blueberries are fully coated. Refrigerate until needed. |
Drink the patriotic colors. Photo courtesy QVC. |
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2. DRIZZLE 1 teaspoon of strawberry syrup in a spiral design on the inside of four tall glasses (we used a squeeze bottle). Freeze until needed. 3. PLACE the ice cream, strawberries and milk in a blender with a large pitcher. Mix until smooth, 40–60 seconds. Pour into the prepared milk shake glasses. 4. TOP each glass with 1 ounce whipped cream and the blueberry mixture, dividing evenly among the 4 glasses. Serve immediately. |
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 Buy strawberry syrup or make your own. Photo courtesy Tide and Thyme; here’s their recipe. |
HOMEMADE STRAWBERRY SIMPLE SYRUP Cook time is 25 minutes, total time is 40 minutes. The syrup should last, refrigerated, for 4-6 weeks. You can substitute any berries in this recipe, Ingredients For 3-1/2 Cups 1. RINSE, hull and pat dry the strawberries. Cut into small pieces and place in a medium sauce pan. Cover with water and bring to a boil. 2. REDUCE to a simmer and cook for 20 minutes, skimming any foam. After 20 minutes, the strawberries should be pale and the liquid should be a deep pink color. Remove the pan from the heat. 3. STRAIN the strawberry liquid through a fine mesh strainer into a clean pot. DO NOT press down on the berries to extract more juice; it will make the syrup cloudy. Discard the berries. |
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4. ADD 2 cups of sugar to the liquid and bring to a boil, stirring frequently to dissolve the sugar. Simmer for 5 minutes till the sugar is completely dissolved, skimming any foam. 5. REMOVE from the heat and cool completely. Pour into a glass container, tightly cap and refrigerate.
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