This might be one of the more esoteric shakes in this book, but I hope you find it intriguing, not off-putting. The extra step of roasting the pineapple is well worth your time. Roasting concentrates the pineapple’s flavor and intensifies its sweetness as the heat of the oven caramelizes the fruit’s natural sugars. Tart lemon sorbet is added to balance that sweetness and for its icy texture. Using pineapple juice gives this shake a depth of flavor and refreshing quality that milk wouldn’t provide.

　　

Ingredients

Makes four 6-ounce milkshakes

　　1/2 small ripe Golden pineapple, core removed, cut into wedges (3 cups)

　　1/2 cup pineapple juice, chilled

　　1/4 cup lemon sorbet

　　10 ounces premium vanilla ice cream (about 1 2/3 packed cups)

　　Seltzer water

　　

Step 1

Preheat the oven to 375 degrees F.

　　

Step 2

Combine the pineapple and 1/4 cup of the juice in a small roasting dish and roast in the oven, turning once, until golden brown, about 15 minutes. Remove from the oven and let cool completely.

　　

Step 3

Set aside 4 pineapple wedges for garnish. Put the remaining cooled roasted pineapple, any juice from the roasting dish, and the remaining 1/4 cup pineapple juice in a blender and blend until combined, about 7 seconds. Add the sorbet and ice cream and blend until smooth, about 10 seconds. Serve in 4 large wine goblets and top each with a splash of seltzer and a pineapple wedge.

　　

ADULTS

Step 4

Add 2 ounces (1/4 cup) dark rum to the blender when you add the pineapple.

　　Bobby Flay's Burgers, Fries, and Shakes