A fruit juice shake containing at least one type of fruit juice having a brix value greater than about 30 to about 75, a total amount of stabilizers from at least about 0.05 to 1.5%, about 0.05 to 0.5% of protein, sufficient flavoring agent or agents to give the desired flavor in a frozen state, and sufficient water to give a mix having a brix greater than about 15 and less than 30, sufficient added edible acid to give a pH of less than about 4.4 and greater than about 3.0, a total acidity of about 0.15 to 0.80, measured as citric acid, and containing from about 20 to about 150% overrun and being frozen to a temperature of about -5.degree. F. or less and subsequently thawed for consumption thereof at a viscosity greater than 50,000 and less than about 350,000 cps units at about -4.5.degree. C. to -6.0.degree. C.