Peach Melba Smoothies take the sweet taste of peaches and the tart sweetness of raspberry sauce blending with a vanilla cream and create a magical smoothie that is sure to beat the heat!
Why should you make Peach Melba Smoothies?
Well, I got this recipe from Edesia’s notebook back when The Secret Recipe Club was a thing. Now a thing of the past, this is a recipe that lives on in our home.
We have made this dozens of time and it’s a wonderful way to cool down in the summertime, or to treat yourself anytime you need a special dessert.
As soon as I got her blog I found about 2 dozen things I’d love to make. However, from the get go, I knew I already had a recipe plan. You see, Lesa and I also participate in Crazy Cooking Challenge together and a few months back we were assigned smoothies. And while Lesa doesn’t like smoothies all that much, she joined and the day that the posts went live I fell head over heels in love with her Peach Melba Smoothies recipe! I bookmarked it immediately to try this summer and then never did – until now. It was the perfect SRC recipe.
I also cracked up last week when I got a pingback and some traffic back from her site. At first, I freaked out – how did she know I had her for SRC? I hadn’t told anyone. Then I realized she had just made my Avocado Bacon Ranch Pasta Salad and linked back to me. Isn’t it amazing Lesa? I love that recipe!
So onto the amazing smoothie. It was cold, refreshing and wonderful on a day that it was 105 here! Cooled us off and was both smooth and slushy going down! Perfect!
Let’s make Peach Melba Smoothies!
Peach Raspberry Melba Smoothies
Ingredients
- 12 oz. fresh raspberries
- 2 tbsp granulated sugar
- 16 oz. frozen peaches
- ¼ – ½ cup granulated sugar
- 1 teaspoons almond extract
- 2 cups milk
Instructions
- In your blender puree the 12oz of raspberries until well blended We had four kids that wanted some, so we actually used 24 oz. of raspberries. Yes it was a lot but we had bought a ton on sale awhile back and frozen them. They were perfect.
- Set a sieve on top of a medium bowl and drain the puree into the bowl. Lesa suggests: pressing the juice through the sieve. I strongly urge you to listen. It is very slow going, but it removes all the Raspberry seeds and if you’re like me, you’re amazed at how many seeds are in there!
- Stir the sugar into the puree and then set it aside while you work on the rest.
- Clean out your blender and add your frozen peaches, about 1/4-1/2 cup of sugar (do not eliminate the sugar) we tried it without and did not like it at all, the almond extract, and the milk. Process until well blended.
- Fill your glass about 1/3 full with the peach smoothie.
- Now drizzle two tablespoons of the raspberry puree over the top of that. Repeat with another layering of the peach smoothie and then again with the raspberry puree.
- Gently swirl with a knife or a straw. Serve!
- Refreshing!
So glad you liked the smoothies, Nicole. Too funny about the pasta salad; I noticed that Amy from A Little Nosh chose it for SRC this month too! I guess you really had a winner with that one! Thank you so much for the kind words about my blog.
Smoothies are the best. Peach melba makes a great choice.
What a coincidence, I kid you not thought about making a peach smoothie last night with all the extra peaches I have at home. Just need to pick up raspberries on the way home tonight. Great recipe!
YUUUUUUMMMMMM!!! Peaches are ridiculously good right now, so I am going to have to try this.
I love smoothies! peach smoothie sounds like a very good idea!
Your smoothie looks gorgeous and I’d love to enjoy one, saving the recipe.
If you haven’t already, I’d love for you to check out my SRC entry: Chicken Satay Noodle Salad.
Lisa~~
Cook Lisa Cook
This smoothie looks fantastic – peaches and raspberries together are such a great pairing!
I could drink that whole thing right now 🙂