An easy way to create your own dreamy, diner-style milkshakes at home. These ones have a little extra snazz, with flavour-striped glasses.
- 1½ tsp cornflour (cornstarch)
- ¼ cup (60 ml) water
- 1 cup (130 g) frozen raspberries
- 2 tbsp honey
- cold milk, to serve
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
- Place the cornflour and half the water in a small saucepan and mix into a paste, using a whisk.
- 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.
- 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.
- Transfer the syrup to a small jug and place in the fridge until chilled.
- 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.