raspberry ripple milkshakes

  • 1½ teaspoons cornflour (cornstarch)
  • ¼ cup (60ml) water 
  • 1 cup (130g) frozen raspberries (ruby red)
  • 2 tablespoons honey (oh, honey!)
  • cold milk, to serve
  1. Place the cornflour and half the water in a small saucepan and mix into a paste, using a whisk.
  2. 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.
  3. 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.
  4. 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. Makes 6

TIP

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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