Apricot and Almond Smoothie

Deep golden Apricots are whirred with ice-cream-like frozen banana, and mixed with just a touch of almond to make a smooth, creamy smoothie. This is the kind of summer treat that will prompt you to sit down in the shade, take a deep breath, and maybe even open that book you've been meaning to read.

As with all smoothies, ease is paramount. Simply whirr all the ingredients in a blender. Garnishing with fresh mint is purely optional, and I’m not sure it’s something I would have done if I was not taking a photo of this at the end. But you know, maybe we should garnish things just for ourselves. It really is nice to sit in the shade with a smooth, icy drink festooned with a tall sprig of mint.

Apricot and Almond Smoothie

Deep golden Apricots are whirred with ice-cream-like frozen banana, and mixed with just a touch of almond to make a smooth, creamy smoothie. This is the kind of summer treat that will prompt you to sit down in the shade, take a deep breath, and maybe even open that book you've been meaning to read.
5 from 1 vote
Servings 1

Equipment

  • Blender

Ingredients
  

  • 6 apricots halved and pitted
  • 1 banana, frozen chopped
  • 1 cup almond milk
  • 1/8 tsp almond extract
  • fresh mint, for garnish optional

Instructions
 

  • In a blender, whirr the banana, apricots, almond milk and almond extract.
  • Pour into tall glass, garnish with fresh mint (optional) and serve with a straw.

Video

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About

I have always loved food. I was born in Santa Cruz, California - the daughter of a commercial fisherman. Some of my earliest memories are on a fishing boat on the Pacific. I was raised on the Oregon Coast in a small town called Florence. I started working in fish markets and restaurants at the age of twelve and was always fascinated with the operations, the cooking, and the acquisition of fresh, local foods like forest mushrooms, wild blackberries, salmon and Dungeness crab. In 1996 I married my husband, a United States Marine. In 1999, inspired by my upbringing and out of an intense desire to work and create, I opened a little cake business out of my home kitchen in North Carolina. I ran that business for eleven years, all while welcoming babies into our family and moving every 1-4 years. Moving was a great opportunity for more food adventures. Now, 26 years later (because of my husband's military career), I have studied food and cooking all over the world. I began my career as a cooking teacher and recipe creator in 2009, have taught hundreds of students in in-person lessons and written hundreds of recipes. Now that my family lives in Germany, I’m devoting my time to cookbook writing, research, recipe development and video creation.