First, peel the bananas and cut them into pieces, remove the seeds from the apricots.
Blend banana pieces and apricots with lemon juice, herbs and water in a stand mixer until a creamy smoothie is formed.
Serve the smoothie garnished with mint and lemon verbena.
Preparation Tip:
The lemon and mint make the smoothie taste very refreshing. For a quick breakfast you can prepare it with soy or other plant milk instead of water.
Related Recipes:
Tropical SmoothieFor the tropical smoothie, finely puree mango, papaya and pineapple in a cocktail blender, adding a little...
Banana PocketsFor the banana pockets, divide the puff pastry into 15 squares, peel and slice the bananas, place a thick...
Mini Pyre with Chocolate and BananaCut brioche into cubes. Chop the chocolate. Mix eggs, sugar and salt. In a small saucepan, bring whipping...
Break Slices Banana CakeFor the break cut banana cake, first prepare the base. Separate the eggs and beat the egg yolks with the sugar...
Cointreau Cream on Ginger BananasPreparation of the ginger bananas Remove the skin from the bananas, cut them in half lengthwise, chop into...
Grape SmoothieFor the grape smoothie, mix well the peeled banana and the washed, de-stemmed grapes with water, pine nuts...
Grape Banana CreamFor the grape-banana cream, whip the cream with the sugar and vanilla sugar until stiff. Fold in the curd...
Meat Curry with MangoFor the meat curry with mango, first put the mince in a suitable bowl for the meatballs. Clean the spring...
Mango SmoothieFor the mango smoothie, peel, seed and dice the mango. Scrape out vanilla bean, add pulp with buttermilk and...
Red Snapper Yucatan Style with Roasted Tomato SalsaA great cake recipe for any occasion: Tear zest from orange and lime. Wring out juice from both. Peel and...