Strawberry Licorice Milkshake

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
1 serving

Kids will have no problem drinking their milk when it’s blended with fresh in-season strawberries and garnished with strawberry licorice sticks. It’s a fun, summertime twist on an all-time favorite that grownups will be happy to slurp down too.

 

Ingredients

½ cup milk
3 tbsp. strawberry syrup
1/3 to ½ cup fresh strawberries, sliced
3 (#24) scoops vanilla ice cream
1 strawberry licorice twist

Steps

1. Place milk, syrup, strawberries and ice cream in blender container. Cover; blend until thoroughly mixed.

2. To serve, pour into 16-oz. glass and garnish with licorice twist. Serve immediately.

Courtesy of Hershey’s Foodservice

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources