Peach Smoothie Recipe

Prepare peaches

If using fresh peaches: peel (optional), pit and slice them, then coarsely chop. If using frozen peaches, let them sit at room temperature for 5 minutes so the blender can process them smoothly.

Blend base

Add the chopped peaches, peach nectar, Greek yogurt (if using), honey, and lemon juice to a high-speed blender. Secure the lid and pulse once to combine.

Add ice and finish

Add the ice cubes to the blender. Blend on high until completely smooth and creamy, about 30–60 seconds depending on your blender. Pause and scrape down the sides once if needed. Taste and adjust sweetness with more honey if desired.

Make quick raspberry coulis

Place the raspberries, sugar, and water in a small saucepan over medium-low heat. Stir frequently until the raspberries break down and the sugar dissolves, about 3–4 minutes. Once the mixture is syrupy, remove from heat.

Strain (optional)

For a smooth swirl without seeds, press the warm raspberry mixture through a fine mesh strainer into a bowl using the back of a spoon. Discard seeds. Let the coulis cool to room temperature (about 5 minutes).

Assemble the smoothie

Pour the blended peach smoothie into two chilled glasses, filling them about 3/4 full.

Create the raspberry swirl

Spoon 1–2 tablespoons of the raspberry coulis along the inside wall of each glass so it creates a ribbon/swirled effect as you finish pouring. Alternatively, drop the coulis into the center of the smoothie and use a skewer or spoon to gently swirl for a marbled look.

Garnish and serve

Top each glass with two peach slices and one mint sprig. Serve immediately with a straw. If the coulis has thickened while cooling, stir lightly before spooning so it flows for the swirl.