Spring

Roasted Strawberry Milkshake with Buttermilk and Mint

June  9, 2015
Photo by Bobbi Lin
Author Notes

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

  • Serves 2 to 4
Ingredients
  • For the roasted strawberries:
  • 1 pound strawberries (from the market if you can get them), hulled and halved
  • 3 to 4 tablespoons turbinado sugar, depending on sweetness of berries
  • Pinch salt
  • 4 to 5 thin lemon slices
  • For the milkshake:
  • 1 pint good vanilla ice cream
  • 1/4 cup good-quality buttermilk
  • Leaves from 3 healthy mint sprigs
  • Roasted strawberries
In This Recipe
Directions
  1. For the roasted strawberries:
  2. 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.
  3. 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.
  1. For the milkshake:
  2. 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.

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  • Jasser Abu-Giemi
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Review
Kenzi Wilbur

Recipe by: Kenzi Wilbur

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.