Elderflower Berry Apricot Smoothie

A vibrant, antioxidant-rich blend balancing the tartness of summer fruits with the smooth, creamy texture of plant-based yogurt and oats.

Ingredients

150g fresh apricots (washed, pitted, and sliced)

100g frozen elderberries

1 banana

200ml plant-based yogurt

100ml unsweetened almond milk

1 tsp agave syrup

1 tbsp rolled oats

Optional: a handful of ice cubes

For the garnish: A few extra elderberries, banana slices, and a dusting of chia seeds

Prepare the fruit: Wash the fresh apricots, cut them in half to remove the pits, and chop them into rough pieces. (Food Waste Tip: Smoothies are highly forgiving; use up any bruised or overly soft apricots that are past their best for eating fresh. Alternatively, gluts of seasonal apricots can be chopped and frozen ahead of time).
Combine: Add the chopped apricots, frozen elderberries, banana, plant-based yogurt, unsweetened almond milk, agave syrup, and rolled oats to your blender reservoir.
Blend: Secure the lid and blend on high for approximately 1 minute, or until the mixture is entirely smooth and uniform. If you prefer a colder, thicker consistency, toss in a couple of ice cubes and blend for a further 15 seconds.
Serve: Pour the smoothie into a tumbler glass or a small bottle. Garnish the surface with a few reserved elderberries, banana slices, and a sprinkle of chia seeds. Serve immediately with a straw.