Skip to main content

Add lavender honey to the mix if you happen to have that on hand or make your own by steeping lavender blossoms in wildflower honey for a week or two.

Servings: Makes 2 to 3 tall servings

Ingredients

8 ripe apricots

1 cup yogurt

¼ cup almond, rice or cow milk

½ teaspoon lavender flowers, fresh or dried

1 tablespoon regular or lavender honey or to taste

Method

Thoroughly process all of the ingredients in a blender until smooth and creamy. Sweeten with more honey if you wish or leave it out entirely. Fill a tall glass with crushed or cubed ice and add the purée.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨