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.