Peaches are in their prime right now and I can’t get enough. I have my Wednesday and Saturday peach run at the farmers market, making sure to get several in different stages of ripeness so during the week there will always be one ready to go, instead of them all getting ripe at once.
This recipe can use fresh or frozen peaches. If you use fresh peaches, simply add some ice to the blender, starting with about 10 cubes, and adding more if needed. Ice cubes may make the smoothie melt sooner whereas frozen peaches will create a more creamy texture and hold up a bit longer. If using frozen peaches, no need for the ice. I froze my own peaches by cutting them in quarters, removing the pit, the placing them on a tray in the freezer until they were hard. If you want to do this on a larger scale, they will need to be put in a plastic bag when they are hard to prevent freezer burn. You could of course use frozen peaches from the grocery store. Two cups of frozen pieces equals about two peaches.
A note on keeping herbs fresh: place herbs in a container with the bottoms covered by about an inch of water, then wrap a plastic bag loosely around it and keep in the fridge. Change the water every few days, removing any leaves that seem to be going bad. Herbs should keep for at least a week, usually longer. For heartier herbs like rosemary or mint, wrap them in a plastic bag and keep in the drawer of your refrigerator. They should keep for several weeks. If they start to look a little dry, wrap them in a damp paper towel and put back in the bag.
Peach, Mint, and Honey Smoothie
makes about 3 cups
2 peaches (see note above for fresh vs. frozen)
3 sprigs of mint, leaves only
1 tablespoon honey
1 1/2 cups non-dairy milk (unsweetened and unflavored)
1. Add all ingredients to a blender (including ice cubes if using fresh peaches) and blend until smooth. Add more liquid if mixture is too thick or if blender will not turn.