Smoothie, Cocktail and Juice

  • 300 g (10 oz) raspberries
  • 4 teaspoons clear honey
  • 2 large juicy peaches
  • 1 teaspoon vanilla bean paste or a few drops vanilla essence
  • 125 ml (4 fl oz) single cream
  • 150 ml (¼ pint) orange juice

Put the raspberries in a food processor or blender and process to make a smooth purée. Press this through a non-metallic strainer to remove the seeds, and stir in half the honey. Check the sweetness, adding a little more honey if necessary.

Halve the peaches, remove the stones and coarsely chop the flesh. Blend the peaches to a purée with the vanilla bean paste or essence and cream. Blend in the orange juice and any remaining honey.

Spoon a layer of the peach purée to a depth of about 15 mm (¾ inch) in 2 large glasses. Add a layer of raspberry puree and repeat the layering. Lightly marble the colours together with a knife and serve.

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