Ripe apricots taste of honey and a little almond, and fresh mint gives them a cool lift. Milk and yoghurt turn both into a creamy summer smoothie.
3
apricots ripe, stoned
8 leaves
mint leaves
2 tbsp
natural yogurt
5 oz
milk cold
Garnish: A mint sprig · Ice: Served up, no ice
Creamy and fruity, with honeyed apricot, a light yoghurt tang and a fresh mint finish.
Apricots have a short season in early summer, and that is the best time for this smoothie. Their flesh is soft and aromatic, and they are known for their beta carotene content, which gives them their orange colour. Mint adds freshness and keeps the creamy drink from feeling heavy. Milk and natural yoghurt provide protein and calcium. It fits a summer breakfast or a cool snack after sport.
Yes, 4 to 5 soaked dried apricots work, but the drink becomes sweeter and denser.
No, it contains milk and yoghurt; plant-based alternatives make it vegan.
Yes, drained apricots in juice are a good option outside the season.
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