Milkshake book offers exotic, traditional treats

The difference between shakes and smoothies is all in the fruit, says cookbook author Adam Ried.

Start dumping bananas and other produce into the blender and you’ve got a smoothie. Stay true to ice cream, sorbets and syrups, and you’ve got a shake.

And Ried’s got more than 100 shakes. His new book, “Thoroughly Modern Milkshakes,” collects recipes for traditional and creative takes on this classic summer drink.

Lemon-buttermilk shake

1/2cup cold whole or lowfat buttermilk

1tablespoon honey

1pint vanilla bean or original vanilla ice cream, softened until just melty at the edges

1pint lemon sorbet, softened until just melty at the edges

In a blender, combine the buttermilk and honey. Blend for 15 seconds. Add the ice cream and sorbet, then pulse several times to begin breaking them up. With the blender off, use a silicone spatula to mash the mixture onto the blades.

Continue pulsing and stopping to mash until the mixture is thick, smooth and moves easily in the blender, about 1 minute.

Makes 3 1/2 cups, 2 to 4 servings.

Mango, chili and lime shake

1/4cup cold whole or lowfat milk

1/4cup lime juice

1/4teaspoon chili powder or cayenne pepper, or to taste

Pinch salt

1pint vanilla bean or original vanilla ice cream, softened until just melty at the edges

1pint mango sorbet, softened until just melty at the edges

In a blender, combine all ingredients. Pulse several times to begin breaking up the ice cream and sorbet. With the blender off, use a silicone spatula to mash the mixture onto the blades.

Continue pulsing and stopping to mash until the mixture is thick, smooth and moves easily in the blender, about 1 minute.

Makes 3 1/2 cups, 2 to 4 servings.

Recipes from Adam Ried’s “Thoroughly Modern Milkshakes”