Depending on how you make it, a smoothie can end up with more milk and yogurt than fruit. This week, Martha Rose Shulman eliminates the dairy and creates five smoothie recipes that are all about the fruit.
Fruit from the market is already ripe, and there are times when I need to use up what I have. Smoothies are a great solution; you can blend a lot of fruit into one drink, more than you’d cut up and stir into your morning yogurt.
This week I tried something different. I didn’t use frozen bananas in these recipes, as I usually do for smoothies, and I decided not to use dairy. Some of this week’s offerings are pure fruit and ice, sweetened with a rose geranium-infused syrup or agave nectar. When I needed to bulk up a smoothie or make it creamier, I used almond milk.
Except for one made with dates and figs, you’ll find these smoothies only moderately sweet. In all of them, you can really taste the fruit.
Here are five new recipes for dairy-free smoothies.
Peach Vanilla Smoothie: This smoothie tastes a bit like peach ice cream, with a hint of vanilla.
Fresh Fig and Date Shake: This thick, date-sweetened smoothie is a great source of energy.
Plum, Red Grape and Almond Smoothie: Red grapes and plums combine to make this smoothie delicious.
Watermelon Mint Smoothie: This smoothie tastes something like sweet mint tea blended with watermelon agua fresca.
Berry and Rose Geranium Smoothie: Fragrant rose geranium is very easy to grow in pots, and a little goes a long way.
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