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Roasted Strawberry Milkshake with Buttermilk and Mint



– 1 pound strawberries hulled and halved – 3 to 4 tablespoons turbinado sugar, depending on sweetness of berries – Pinch salt – 4 to 5 thin lemon slices – 1 pint good Real California vanilla ice cream – 1/4 cup good-quality Real California buttermilk – Leaves from 3 healthy mint sprigs
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For the roasted strawberries:

1. Heat oven to 375° F. Line a rimmed baking sheet with parchment or a Silpat (the rim is important: the berries will release a lot of juice!), and toss the berries with the sugar right on the baking sheet. Sprinkle them with a pinch of salt, and lay the lemon slices evenly over the top.

2. Roast for 30 to 40 minutes, stirring once or twice, until the fruit is soft, has released its juice, and the juice has started to thicken just slightly. Remove the lemon slices and let cool completely. These can be made a day ahead.

For the milkshake:

1. Pile everything in a blender and blend! Feel free to add a little more Real California buttermilk if you like a thinner consistency. Pour into glasses and serve.

Servings: serves 2 to 4