Peach Melba Shake

A grown-up shake of vanilla ice cream, fresh raspberries and peaches poached in Riesling and cassis. A few Richberry halves first make the raspberries taste sweeter.

Prep time: 50 min
Serving: 1

Natural goodness
Sour turns sweet
Delicious & refreshing

Ingredients

Shake

1 cup vanilla ice cream
2 to 4 tbsp milk
1 cup fresh raspberries, plus more for garnish
8 poached peach wedges (recipe below), divided
2 oz crème de cassis

Poached peaches

4 ripe but firm peaches, pitted and cut into 8 wedges each
¼ cup Riesling
½ cup crème de cassis
1 (3-inch) piece lemon peel

Instructions

Poach the peaches.
Bring the peaches, Riesling, crème de cassis and lemon peel to a boil in a small saucepan over medium-high heat. Lower to medium and simmer, stirring now and then, until the peaches are tender and the liquid is syrupy, about 5 minutes.
Cool the peaches.
Take the pan off the heat and let cool completely. This makes about 3 cups.
Blend the shake.
Blend the ice cream, 2 tablespoons of the milk, the raspberries, 6 peach wedges and the crème de cassis until smooth, adding up to 2 tablespoons more milk as needed.
Garnish and serve.
Pour into a glass, stir in a few extra raspberries and top with the remaining 2 peach wedges. Serve right away.

For an alcohol-free version, leave out the Riesling and crème de cassis.