Rasp­berry rip­ple milk­shakes

Living Etc - - ENTERTAINING ⁄ ETC -

Makes 6

*1½tsp corn­flour 60ml water

130g frozen rasp­ber­ries 2tbsp honey

Cold milk, to serve

Put the corn­flour and half the water in a small saucepan and mix into a paste, us­ing a whisk.

Put the re­main­ing water and the rasp­ber­ries in a blender and blend un­til smooth. Strain through a sieve into the pan with the paste.

Put the pan over a 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 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 stripy pat­tern. Put 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.

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