Smoothie, Cocktail and Juice

  • 65 g (2½ oz) ready-to-eat dried apricots
  • 350 ml (12 fl oz) pineapple juice
  • 2—3 ice cubes

Roughly chop the dried apricots and put them into a large bowl. Pour over the pineapple juice, cover and leave to stand overnight in the refrigerator.

Transfer the apricots and juice to a food processor or blender and process until thick and smooth.

Pour the juice into a tall glass, add a couple of ice cubes and serve immediately.

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