This recipe is inspired by one from Ashley Rodriguez of Not Without Salt. Please play! Try a different herb or a different sweetener on your fruit. And roast all of your fruit from here on out: I have a jar of these roasted strawberries sitting in my fridge, and I've been putting them in everything. I am a happier person because of it. —Kenzi Wilbur
2 to 4
For the roasted strawberries:
strawberries (from the market if you can get them), hulled and halved
3 to 4 tablespoons
turbinado sugar, depending on sweetness of berries
Heat oven to 375° F. Line a rimmed baking sheet with parchment or a Silpat (the rim is important: the berries will release a lot of juice!), and toss the berries with the sugar right on the baking sheet. Sprinkle them with a pinch of salt, and lay the lemon slices evenly over the top.
Roast for 30 to 40 minutes, stirring once or twice, until the fruit is soft, has released its juice, and the juice has started to thicken just slightly. Remove the lemon slices and let cool completely. These can be made a day ahead.
For the milkshake:
Pile everything in a blender and blend! Feel free to add a little more buttermilk if you like a thinner consistency. Pour into glasses and serve.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.