Strawberry Basil Milkshake

This Strawberry Basil Milkshake is the perfect summer treat. Sweet strawberries and fresh basil get blended with creamy ice cream and strawberry sorbet to create a sophisticated milkshake.

I’m participating in The Great Shake campaign this week. It’s a fun way to celebrate Adam Ried’s new book.

I have read and re-read Adam’s book, and some of the pages are even a bit sticky with melted ice cream. I thinks it’s safe to say that I love this book. It’s full of creative milkshake tips and tricks. Did you know that sorbet adds a major boost of flavor when combined with ice cream? It makes a world of difference. And, flavored simple syrups add a depth of flavor. Adam’s book discusses several different methods to take your milkshake from good to amazing.

I had a very difficult time deciding which milkshake recipe I wanted to make, but I kept coming back to the strawberry basil milkshake. I mean, doesn’t that sound amazing? I had fresh basil in the garden just waiting to be used in a milkshake.

This Strawberry Basil Milkshake is creamy, smooth, and extra thick. Just when you think you’re drinking a plain old strawberry milkshake, the basil shines through and tantalizes your taste buds with its earthy, anise flavor.

The strawberry sorbet creates an intense strawberry flavor in this milkshake. Thanks to Adam, I will always use sorbet in combination with ice cream in my milkshakes. It really takes the flavor to another level.

Strawberry Basil Milkshake


  • 6 tablespoons sugar
  • 2/3 cup dry white wine
  • 1 cup fresh basil leaves
  • 1/4-1/2 cup cold milk
  • 4 medium scoops strawberry ice cream
  • 4 medium scoops strawberry sorbet


For the syrup:

  1. Mix the sugar and wine in a small saucepan over medium heat, swirling the pan occasionally to dissolve the sugar. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes. Off the heat, add the basil and stir to immerse in liquid. Let steep for 1 hour. Strain the syrup, pressing the basil to release all the liquid, cover, and refrigerate for at least 30 minutes (or up to 3 days).

For the shake:

  1. Place 1/4 cup of chilled basil syrup, the milk, ice cream, and sorbet in a blender and pulse several times to break up the ice cream. With the motor off, use a wooden spoon or spatula to mash the mixture down into the blender blades. Continue pulsing until the mixture is smooth. Add more milk if the mixture is too thick. Pour shake into 2 glasses and enjoy.
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