Summer fruit and lemon smoothie
Serves 4 |
- 2 peaches
- 150g hulled strawberries
- 150g raspberries
- 150ml sanguinello (blood orange) juice
- 150g lemon-flavoured yogurt
- 4 ice cubes
- Lightly score a cross on the base of each peach. Place in a heatproof bowl and pour over boiling water. Leave for 30 seconds, until the skin starts to curl up from the edges; drain. Plunge the fruit into a large bowl of ice-cold water and leave for 2 minutes until cold - this will stop the flesh from cooking in the residual heat. The skin should now easily peel away.
- Halve the peaches and discard the stones. Put the peach flesh into a liquidiser with the strawberries, raspberries, sanguinello, yogurt and ice cubes. Blend until smooth.
Tip Use very ripe fruit – they're naturally sweet, so you won't need to add high-calorie sweeteners.