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!
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.