Apricot Pistachio Smoothie

Name: Apricot Pistachio Smoothie
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (about 6 oz) (170 g) dried apricots, stems removed if any, halved; 1 cup (240 ml) hot water, just boiled, for soaking; ½ cup (about 2 oz) (60 g) shelled unsalted pistachios, plus 1 tablespoon (8 g) finely chopped for garnish, reserved; 2 cups (480 ml) whole milk, cold; 2 tablespoons (42 g) honey; ¼ teaspoon (½ g) ground cardamom; ½ teaspoon (2½ ml) orange blossom water (optional); 1 cup (140 g) ice cubes; 0.06 teaspoon (a small pinch) (0.4 g) fine sea salt

From the MyKitchenBank Kitchen

A creamy, naturally sweet Middle Eastern-inspired smoothie made with plumped dried apricots, roasted pistachios, cold milk and honey, finished with a hint of cardamom and orange blossom water.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: 2 smoothies (about 12 oz / 350 ml each)

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Steps

Before you start

Plan on 30 minutes for the apricots to soak and soften; the smoothie will be gritty if you skip this.
Use unsweetened, unsulfured (brown) or regular dried apricots; either works, but brown ones taste more caramel-like.
Use shelled, unsalted pistachios. If they are raw, toast them as described in step 2 for deeper flavor.
Chill your milk and serving glasses so the smoothie stays cold.

1
Soak the apricots
- Place the halved dried apricots in a small heatproof bowl and pour over 1 cup (240 ml) of just-boiled water.
- Let them sit for 30 minutes, until very soft and plump.
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Ready when: Apricots are plump and squish easily when pressed with a finger
Tip: Don't skip this: hard apricots leave flecks in the finished drink.
2
Toast the pistachios
- While the apricots soak, warm an 8-inch (20 cm) dry skillet over medium-low heat.
- Add the pistachios, including the garnish portion, and toast for 3 to 4 minutes, shaking the pan often.
- Tip onto a plate to cool.
- Finely chop 1 tablespoon (8 g) for garnish and set aside.
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Ready when: Pistachios smell nutty and look slightly deeper green, with no browning
Tip: Pistachios burn quickly; remove them from the pan as soon as they smell fragrant. Skip this step if your nuts are already roasted.
3
Drain the apricots
- Drain the soaked apricots in a sieve, discarding the soaking water (or save 2 tablespoons if you want a thinner smoothie later).
- Shake off excess water.
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Ready when: Apricots are drained and no longer dripping
4
Blend the base
- Add the drained apricots, the remaining toasted pistachios (about ½ cup / 52 g after reserving the garnish), cold milk, honey, cardamom, salt and orange blossom water, if using, to the blender.
- Blend on high for 60 seconds, stopping once to scrape down the sides.
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Ready when: Mixture looks pale orange-green and smooth, with no visible apricot or nut pieces
Tip: Put the liquid in first so the blades catch the fruit and nuts evenly.
5
Add ice and blend
- Add the ice cubes and blend on high for 30 to 45 seconds more.
- Taste, and add up to 1 more teaspoon of honey if you'd like it sweeter, then pulse briefly to combine.
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Ready when: Thick, frosty and pourable, with no ice chunks rattling in the blender
Tip: If it's too thick to pour, add 2 tablespoons of milk and blend for 10 seconds.
6
Serve right away
- Divide the smoothie between two chilled 12-oz (350 ml) glasses.
- Sprinkle each with the reserved chopped pistachios and serve immediately with a wide straw.
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Tip: Serve within 10 minutes; the ice melts and the smoothie thins as it sits.

Good to know

Tips

Soaking in hot water rather than cold cuts the soaking time in half and gives a smoother drink.
Add orange blossom water gradually; it can taste soapy if overused, so start with ½ teaspoon.
For a thicker, spoonable smoothie bowl, use ½ cup (120 ml) less milk and add a small frozen banana.
A pinch of salt sharpens the apricot flavor and balances the sweetness, so don't leave it out.

Make ahead

Soak the apricots up to 24 hours ahead: cover with the hot water, then refrigerate in their soaking liquid and drain before blending. Toasted pistachios can be kept in an airtight container for 3 days.

Storage & reheating

Best enjoyed immediately. Leftovers keep in a sealed jar in the refrigerator for up to 24 hours; shake or stir well before drinking, as it will separate. To freeze, pour into ice cube trays or a freezer-safe container for up to 1 month, then re-blend with a splash of milk. Not suitable for room-temperature storage.

Substitutions

whole milk → unsweetened almond, oat or coconut milk. Makes it dairy-free; oat milk gives the creamiest result.
honey → maple syrup or date syrup (dibs). Use the same amount; date syrup adds a deeper Middle Eastern flavor.
shelled unsalted pistachios → blanched almonds or cashews. Flavor is milder and the color will be paler, but the texture stays creamy.
orange blossom water → rose water or ¼ teaspoon vanilla extract. Use rose water sparingly (¼ teaspoon); it is strong.