There was a time when fast food was fast and cheap. Somewhere along the line, prices have not just crept up. They have vaulted.
In Manhattan, if you order a burger, maybe some grilled onions, a fries and a shake, sticker shock will appear. And it’s that shake now that does it. Remember a $2 shake, or $3 or $4?. Now you see $6 and $7. So you pay for lunch with $20 bill, leave the mandatory tip in the cup, and you don’t have enough left to buy today’s New York Times. Which you can consider a tragedy or salvation.
The shake is the price culprit, so I usually forsake them now. My doctor would actually be happy at that. But I am not. I want my shake. Especially when I am tempted. Last week’s burger joint said a survey had named their Blueberry Pomegranate Shake the best in the city. I spent my $6.50. It was worth it. Great shake.
But tonight, I cooked my burger at home. And I wanted a shake. That shake. Here it is, in all it’s glory. The variable here is the amount of pomegranate juice you add — which is the liquid substitute here for milk. I used 1/2 cup of juice and found the shake good, though definitely blueberry. Another, shake –well, I had to test — was made with 1 cup of pomegranate juice and it definitely had a different flavor.
Not only will the juice proportions affect your shake, but so surely will the brand of pomegranate juice. They vary wild in their color, flavor intensity, and sweetness. I’m afraid, that just like me, you’ll have to make more than one. It’s a chore, but someone has to enjoy it.
Blueberry Pomegranate Milk Shake
Yield: one shake
- 2 cups of vanilla ice cream, softened
- 1 cup of blueberries, washed and dried
- 1/2 cup of pomegranate juice.
Add the ingredients into a blender, turn it on, and blend to a smooth consistency. You may find that adding a little more pomegranate juice will change your shake from too thick to just right.