Every summer Ted and I make a point to freeze some delicious summer fruits in the peak of the season. Last summer we froze a bunch of peaches and apricots; both fruits freeze well in slide-lock freezer bags. (The only summer fruit I’ve found that doesn’t freeze well is strawberries; all other berries I’ve tried have turned out great.)
Today I was poking around in the refrigerator looking for the makings of lunch, when I remembered the fruits in the freezer above. I had also just bought some organic wild blueberries from the freezer section at Whole Foods, and I also have a bunch of Meyer lemons sitting in a bowl on our dining table… So this is what I threw together. This smoothie was seriously yummy, and it provided the perfect pick-me-up.
I’m also currently celebrating the reversal of legislation that would have made it illegal to sell raw milk in California, so that’s included here, too. Enjoy!
Blueberry Apricot Smoothie
INGREDIENTS:
-10 oz. (one bag) frozen organic wild blueberries
-1 c. frozen apricots
-2 1/2 c. raw milk
-1 Tbsp. Meyer Lemon juice
-1. tsp. Meyer lemon zest
-pinch of ground cardamom
-raw honey or agave nectar, to taste
DIRECTIONS
Add all ingredients to a blender, save for the honey or agave nectar. Blend until smooth. Add honey or agave nectar to desired sweetness, aiming to under-sweeten at the beginning (you can always add more, but you can’t fix an overly sweet smoothie). If desired, add more milk until smoothie reaches desired consistency.
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