My mom and I have a shared passion for milkshakes. While we both follow a largely plant-based lifestyle, there’s something about the cool, creamy sip of a milkshake that just… hits. And this Strawberry Rose Geranium Milkshake hits on all levels. As recipe creator, Cassie Winslow writes, “It takes the classic strawberry milkshake to a whole new level.”
While you’re welcome to enjoy it any way you’d like (there’s ample appreciation and enjoyment to be found in drinking it on its own), I have to say, Cassie’s recommendation sounds like a true delight. As she writes in her cookbook, Floral Provisions: 45+ Sweet and Savory Recipes: “One of my ideal treats is sipping on this delectable milkshake with a homemade cheeseburger or veggie burger and rose-salted French fries. (Yes, taste it! It’s the best.) It’s over-the-top and totally delicious. I highly recommend the indulgence.”
Because Cassie’s a genius when it comes to all things floral sweets, treats, and pantry staples, I’ll have to take her word on it. Mix up your milkshake following the recipe below, and get ready to be truly addicted—all summer long.
Scroll on for Cassie’s Strawberry Rose Geranium Milkshake
Reprinted from Floral Provisions: 45+ Sweet and Savory Recipes by Cassie Winslow with permission from Chronicle Books, 2022. Photographs © Naomi McColloch.
For the Strawberry + Rose Geranium Milkshakes
- 10 oz [280 g] high-quality vanilla ice cream
- 1/2 cup [120 ml] whole milk
- 1/4 cup [75 g] Rose Geranium and Strawberry Jam
- Fresh rose geranium, for garnish (optional)
- Petite strawberries, for garnish (optional)
- Add the ice cream, milk, and Rose Geranium and Strawberry Jam to a blender and blend on high speed until the mixture is well combined, about 30 seconds.
- Evenly divide the milkshake between four medium or two large tumblers.
- Serve immediately with a straw and garnish with a rose geranium bloom and a petite strawberry, if desired.
For the Rose Geranium + Strawberry Jam
- 12 oz [340 g] quartered fresh strawberries
- 2/3 cup [160 ml] Rose Geranium Syrup
- 2 Tbsp freshly squeezed lemon juice
- In a small saucepan over medium heat, add the strawberries, syrup, and lemon juice. Bring to a simmer and lower the heat slightly.
- Simmer for about 5 minutes until the strawberries soften.
- Using a potato masher, mash the strawberries to break them down a bit.
- Continue to simmer over low heat for 20-30 minutes.
- Keep an eye on the jam and lower the heat as needed. You want it to gently simmer, so if it starts to boil, lower the heat.
- Transfer the jam to a large, heatproof container, such as a mason jar. Let cool on the counter for about 1 hour.
- Cover and store in the refrigerator for up to 3 weeks.
For the Rose Geranium Syrup
- 1 cup [200 g] cane sugar
- 5 fresh organic rose geranium leaves
- In a small saucepan over medium heat, stir together the sugar, rose geranium leaves, and 1/2 cup [120 ml] of filtered water.
- Stir occasionally until the sugar has completely dissolved and the mixture has thickened into a syrup, about 5 minutes.
- Remove from the heat and let cool for 5 minutes.
- Discard the rose geranium leaves, then transfer the syrup to an airtight container.
- Store in the refrigerator for up to 1 week.