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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


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


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.

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