• Raspberry ripple milkshakes (Donna Hay)Source: Donna Hay

An easy way to create your own dreamy, diner-style milkshakes at home. These ones have a little extra snazzy, with flavour-striped glasses. 






Skill level

Average: 3.1 (30 votes)


  • 1½ tsp cornflour (cornstarch)
  • ¼ cup (60 ml) water
  • 1 cup (130 g) frozen raspberries
  • 2 tbsp honey
  • cold milk, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 30 minutes

  1. Place the cornflour and half the water in a small saucepan and mix into a paste, using a whisk.
  2. Place the remaining water and the raspberries in a blender and blend until smooth. Strain through a sieve (to remove seeds) into the pan with the paste.
  3. Place the pan over medium heat, add the honey and whisk to combine. Bring to the boil, reduce the heat to low and simmer for 5 minutes or until thick.
  4. Transfer the syrup to a small jug and place in the fridge until chilled.
  5. Pour about 5 thin strips of syrup down the inside edge of each serving glass to make a stripey pattern. Place in the fridge until ready to serve, then fill the glasses with milk. 



If you’re only making a few milkshakes, keep the leftover syrup in an airtight container in the fridge for up to 1 week.

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand