Peach Recipe

If not already done, peel, pit and roughly chop peaches to measure 1 1/2 cups. For easier peeling, blanch peaches in boiling water for 30–60 seconds, transfer to ice water, then slip off skins.

Place chopped peaches in a fine-mesh sieve over a bowl for 5 minutes if the fruit is very juicy; reserve any drained juice to add back a tablespoon at a time if needed for texture.

Combine

Add the chopped peaches, Greek yogurt, ice, almond milk, honey, lemon juice, and vanilla extract to a blender. If you reserved peach juice, add 1 tablespoon now only if the mixture looks too thick.

Secure the lid and blend on high for 45–60 seconds, stopping to scrape down the sides once, until the mixture is smooth and velvety. If too thick, add almond milk 1 tablespoon at a time until desired pourable consistency is reached.

Taste and adjust sweetness or acidity: add up to 1 additional teaspoon honey for more sweetness or another 1/4 teaspoon lemon juice if it needs brightness.

Pour the peach smoothie into a chilled glass. Sprinkle ground cinnamon over the top if using.

Garnish with toasted sliced almonds on the surface or rim. Serve immediately with a straw.