Raspberry ripple milkshakes
*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.