Apricot and almond shake
Serves: 2
Prep time: 5 minsTotal time: 
Recipe photograph by Dan Jones
Apricot and almond shake
Serves: 2
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
266Kcal
Fat
11gr
Saturates
1gr
Carbs
35gr
Sugars
33gr
Fibre
4gr
Protein
6gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 411g tin apricots in juice
- 25g blanched or ground almonds
- 200ml almond milk
- 4 ice cubes
- 2 tbsp agave or clear honey
- 4 tsp milled flaxseed, optional
- freshly grated nutmeg
- a few drops of almond extract, optional
Step by step
Get ahead
The shake can be made the night before and stored in the fridge.
- Tip the apricots and their juice into a blender (or use a large jug and a hand-held blender), add the almonds and blitz until smooth.
- Pour in the almond milk, add the ice cubes, agave, flaxseed (if using) and a grating of fresh nutmeg. Add a couple of drops of almond extract if you wish, but add it judiciously so that it doesn't overwhelm the fruit flavour. Blitz again and divide between 2 glasses to serve.
