06/19/2014 03:06 pm ET Updated Dec 06, 2017

Apricot Smoothie With Almond Milk and Lemon Balm

Viviane Bauquet Farre

This smoothie is all about the marvelous flavor of ripe apricots. The roasted almonds and almond milk add a nutty flavor to the drink, without making it rich... and the lemon balm infuses it with its delicate herbal essence.

The smoothie is refreshing, light and incredibly delicious -- perfect for breakfast or as a pick-me-up on a warm summer day.


Apricot Smoothie with Almond Milk and Lemon Balm

makes 32 oz (95 cl) or serves 4
active time: 10 min

1 lb (455 g) ripe apricots (about 6 medium) -- pitted and quartered
2 tablespoons roasted, unsalted almonds
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest (use a microplane grater)
3 tablespoons honey
6 large leaves lemon balm (or fresh mint)
1 1/4 cups (295 ml) unsweetened almond milk -- chilled
8 large ice cubes -- crushed

lemon balm sprigs (or mint sprigs) as garnish

Place the apricots, almonds and lemon juice in the bowl of a food processor and pulse until very finely chopped. Add the lemon zest, honey, lemon balm, almond milk and crushed ice and process until very smooth, 1 to 2 minutes. Pour into glasses, garnish with the lemon balm sprigs and serve.



Take another sip: Raspberry smoothie with buttermilk and pistachios!