Often I feel like a recipe has to be complicated in order for it to be food blog worthy. In this case, the inspiration to use frozen strawberries to create the perfect milkshake that showcases that fresh strawberry flavor from June while we’re approaching October is so worth posting this minimalist recipe.
In the beginning of the summer my fiance’s mother brought us a huge grocery bag of fresh strawberries she’d picked. While we made a good dent on them while they were fresh, there was no way we could eat the several pounds of them that we had.
In order to preserve them, I hulled and washed them, then froze them individually on baking sheets. They were destined to be a strawberry milkshake, I decided all those months ago.
I’m finally getting around to my milkshake, now that it’s nearly October (gives you some idea of how busy the summer has been). Since this recipe is so simple, I encourage you to get the best frozen strawberries you can find, and good quality whole milk. It will make all the difference. Try to find frozen strawberries that look undamaged and like they were frozen individually (they aren’t all clumped together in the bag and you can feel the individual berries).
I’m hoping next year that I can make time to also go blueberry and raspberry picking to freeze these berries as well. I have a feeling they would be equally as good in this recipe.
adapted from Christine Benlafquih
Makes 2 servings
8 oz frozen strawberries (about a dozen medium berries)
3 Tbsp granulated sugar
2 cups whole milk
Combine all ingredients in a blender until the color is evenly pink with only very small strawberry pieces visible. Depending on the sweetness of your berries (and how sweet you like your milkshakes) you may use more or less sugar. I found 3 Tbsp to be perfect for me. The milkshake will also be thinner than a milkshake made with ice cream. If you would like it to be thicker, add a few ice cubes to the blender.