Blackberry Syrup Milkshake

  

I grew up with two older brothers and two younger sisters. On summer holidays, we would walk to the local swimming pool and spend our afternoons there. We spent hours in the sun, jumping off the big diving board, bombing each other and lying in the sun. My oldest brother Mark, was given some money so that we could all buy a treat from the cafe. While Mark would always choose a Choc Wedge, my other brother Geoff would get a soft drink and my two little sisters Susan and Liza would get icypoles, I would inevitably get a Pink Drink. I don't know what was in the Pink Drink, probably commercial syrup filled with artificial colours and flavours, but it was heaven to me. It was always served up icy cold and in a great big red and white striped paper cup with a thick red straw standing up in the centre of it. This is my version of the Pink Drink. When I drink it, I could be 12 years old again.

Blackberry Syrup Milkshake

Makes 1

For the Blackberry Syrup:

250g blackberries (fresh or frozen)
Juice and finely grated zest of an orange
Juice and finely grated zest of a lemon
1/3 cup caster sugar

For the Milkshake:

1 scoop vanilla ice cream (or two *wink*)

1 cup milk

3 tablespoons blackberry syrup (or more if you prefer)

Whipped cream for serving

Extra blackberry syrup for drizzling

Make the Blackberry Syrup:

Put all the ingredients into a small saucepan and bring to the boil. Reduce the heat to a lively simmer and cook until the blackberries have softened and the liquid becomes syrupy and coats the back of a spoon, about 6 - 8 minutes. Remove from the heat and set aside to cool. Once cool, pour it into a blender and blitz until it becomes a puree. Push it through a sieve to get rid of the seeds and skins and then pop the syrup into the fridge to cool.

Make the Milkshake:

Put all the ingredients except the whipped cream and extra syrup into a blender and blend until smooth. Pour into a large glass, top with whipped cream and drizzle with extra syrup.