A smoothie that’s sure to quench your thirst (and hunger!), this roasted apricot almond smoothie is sweet, nutty, and refreshing, and will be making a regular appearance in my kitchen this summer!
Stone fruits are my jam. Sweet, juicy, luscious, stone fruit. There’s nothing better than the feeling of biting into a fresh ripe peach and having that sweet nectar dribble down your chin. Messy, yes. But oh, so delicious. What are stone fruits you ask? Any fruit that contains a stone (aka a pit) in the middle. We’re talking peaches, plums, nectarines, apricots, cherries, pluots and any hybrid in-between. Stone fruit makes its debut in the summer months but the apricot season is especially short and sweet and starts about riiiiiiiightttttt…now. And lasts through the end of June/early July.
As I discovered last summer with my roasted balsamic strawberry shortcake, I LOVE roasting fruit. It amps up the flavor and sweetness, making fruit even more delicious (if that’s even possible). I thought roasted apricots would be a unique, flavorful ingredient for a smoothie paired with Blue Diamond’s new Almond Breeze Almondmilk flavor Hint of Honey Vanilla. And that playing up the nutty flavor here with some slivered almonds and almond extract would be delicious with these sweet apricots.
And it was! Delicious that is. I didn’t want to stop drinking it. Seriously, I felt a pang of disappointment as I sipped the very last sip. I might need to make this every week while apricots are in season.Print
- 6 apricots, cut in half and pitted
- 1 tbsp honey
- 6 ice cubes
- 1/4 cup slivered almonds
- 1/2 tsp almond extract
- 1 1/2 cups Almond Breeze Almondmilk Hint of Honey Vanilla
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Place apricots on baking sheet, cut side up and drizzle honey over top. Roast for 20 minutes, or until tender. Let cool.
- In a blender, add roasted apricots, ice, almonds, almond extract and Almond Breeze Almondmilk and blend until smooth and creamy. Serve immediately.
This recipe does contain honey so if you’re vegan and don’t consume honey, feel free to use Original Almondmilk and agave or maple syrup as a substitute sweetener.
Tell me, have you ever tried roasting stone fruit? Are you an apricot fan?