Using frozen berries gives these smoothies a rich, thick texture and allows the drinks to be served without ice, which would dilute the flavor. The night before serving the smoothies, freeze the berries in a plastic container. If fresh fruits are unavailable, use unsweetened frozen berries, available at most markets.
- 6 strawberries, hulled, halved and frozen
- 1/2 cup blackberries, frozen
- 1/2 cup blueberries, frozen, plus 6 berries for garnish
- 1 to 1 1/4 cups apricot nectar
Select 2 tall glasses. In a blender, combine the frozen berries and apricot nectar and process until smooth. Divide between the glasses and garnish each glass with 3 blueberries. Serve immediately. Serves 2.
Coconut-Berry Smoothies For a creamier drink, add 1/4 cup coconut milk when processing the berries and only 3/4 cup apricot nectar. The apricot nectar can also be replaced by flavored yogurt, soy milk or half-and-half.
Citrus-Berry Smoothies Substitute 1 to 1 1/4 cups fresh orange juice for the apricot nectar. For a more tropical flavor, use mango or guava nectar in place of the apricot.
Two-Berry Smoothies For a brilliant red smoothie, substitute 6 to 8 strawberries and 1 cup raspberries for the strawberries, blackberries and blueberries. Freeze the berries beforehand and prepare the drink as directed.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).