Shaking Up Your Flavor!

Raspberry-Swirled Lemon Milk Shakes



  • 2 cups fresh or frozen raspberries, thawed
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon raspberry liqueur, optional
  • 1/2 cup 2% milk
  • 2 cups vanilla ice cream, softened
  • 1 cup lemon sorbet, softened
  • 3/4 cup crushed ice
  • Optional garnishes: whipped cream, fresh raspberries and mint sprigs


Place the raspberries, confectioners’ sugar and liqueur if desired in a blender; cover and process until blended. Strain and discard seeds.

In a clean blender, combine the milk, ice cream, sorbet and ice; cover and process for 30 seconds or until smooth. Layer raspberry puree and ice cream mixture into four serving glasses. Garnish as desired.

Nutrition Facts

1 cup (calculated without optional ingredients): 261 calories, 8g fat (5g saturated fat), 31mg cholesterol, 79mg sodium, 45g carbohydrate (39g sugars, 1g fiber), 4g protein.

Recipe source

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