Creamy Lemon Milk Shakes

Thaw, thaw, thaw. Silly me, I thought I could pull the sorbet and ice cream right out of the freezer and be ready to make shakes in the blender. Ummm, no. The sorbet was a block of what looked like yellow snow and rectangles (sorbet) do not easily fit in circles (blender). My blender blades couldn't reach the sorbet to do their work so Doug had to use his muscles and start smooshing everything up with the handle of the knife sharpener (hey, it was handy!).

That said, when everything finally got mixed and blended together, the shakes taste really good. My niece said they taste like frozen lemon meringue pie. I think they taste like the perfect drink for watching a baseball game in the hot sun. Refreshing.

• 2 Tbsp crushed lemon drop candies
• 1 tsp sugar
• 1/2 small lemon, cut into six slices, divided
• 1/2 cup 2% milk
• 2 cups vanilla ice cream
• 2 cups lemon sorbet
• 3 oz cream cheese, softened
• 2 tsp grated lemon peel
• 1/2 tsp vanilla extract

In a shallow dish, mix crushed lemon drops and sugar. Using one or two lemon slices, moisten the rims of four glasses; dip rims into candy mixture. 

Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.

NOTES: When I was getting everything prepped, I didn't figure out that I should probably grate the lemon's peel before I try to slice it into six tiny slices. So my shakes didn't have any peel in them.

Also, the sugaring of the rims: not so easy. After I smashed up the candies and mixed it with the sugar, I followed the instructions and moistened a cup rim. After dipping it in the bowl, I went to grab the next cup. Then I realized the lemon juice from the first one was causing the candies in the bowl to clump together. so my suggestion is this: mix up the candies and the sugar as instructed. Moisten the rim of a cup. Take a spoon and hold the cup rim sideways over the bowl, gently dusting the rim of the cup with the candies poured from the spoon. This way, your candies don't get as stuck together by the end as they would have. 

Serves: 4

Prep time: 15 minutes

Recipe from Taste of Home magazine