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
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.