Apricot nectar and pistachio smoothie

This drink is a version of a Saturday morning drink treat that I used to have at the Central Markets in Adelaide as a teenager. It’s not so much a smoothie as more a refreshing layered drink that needs a spoon and a straw. The crushed ice keeps it cool and refreshing and the nuts give it extra texture.

Apricot nectar and pistachio smoothie Credit: Benito Martin

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 2 tall glasses, pre-chilled in the fridge or freezer
• 200 g crushed ice
• 160 g thick yoghurt
• 250 ml apricot nectar
• good squeeze of lemon
• ¼ cup roughly crushed pistachio 

Instructions

Take your glasses and spoon 2 big spoons of crushed ice between them. Divide the yoghurt among the glasses. Take half the pistachio and divide this between each glass.

Add another 2 spoons of the ice and then a good squeeze of lemon over the top.

Pour over the apricot nectar and then add any remaining ice. Finish with the remaining pistachio.

Serve immediately with a long spoon and a straw and watch as the nectar slowly seeps to the bottom of the glass.

Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.

This recipe is part of The seasonal cook: Apricot column. View previous The seasonal cook columns and recipes.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.