Apricot Buttermilk Shakes

I found Wisconsin apricots at the Farmer’s Market the other weekend – I might have to look into what it would take to grow my own. Apricots are a lovely little stone fruit – bright and tart, with an unassuming peel and an easy to remove pit. My toddler ate two a day for a week.

I had four left, so I decided to whip them up into a fun drink we could have with a summery dinner. It was very cold, tangy, and just a bit sweet. A lovely way to end a hot, humid day.

Apricot Buttermilk Shake

2 cups buttermilk (I used lowfat)
4 apricots, pitted but not peeled
1/3 cup honey
handful of ice

Whir in blender until very smooth.

Comments 4

  1. newlywed wrote:

    This looks like a delicious way to further my buttermilk obsession this summer! Mmm!

    Posted 12 Aug 2010 at 2:48 am
  2. A Little Yumminess wrote:

    More buttermilk :). This might work as an ice cream as well

    Posted 12 Aug 2010 at 5:37 pm
  3. Anna wrote:

    I think it might – but you may want to sweeten it up a little. The honey complemented the apricots nicely. If you make an ice cream, come back and let me know.

    Posted 12 Aug 2010 at 7:09 pm
  4. Anna wrote:

    I am also harboring a deep buttermilk obsession this summer. It’s become a staple.

    Posted 12 Aug 2010 at 7:09 pm

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