Sunday, June 9, 2013

Return of the Pink Cup

I love my pink cup.


It's held many a delicious thing.


It manages to look picturesque, even next to a pack of empty throat lozenges.









And it's the perfect vessel for my favorite smoothie...




Mmm....ice cold refreshment right there, folks. 




You only need three ingredients for this delightful treat. The great thing about this smoothie method is that it's actually more of a sorbet to begin with, making it the perfect smoothie to make ahead and then bring along for lunch. 


Peach Mango Sorbet/Smoothie

2 peaches, cubed and frozen
1 mango, cubed and frozen
1 bottle pineapple coconut water 

Combine all ingredients in a blender and blend until smooth. Eat with a spoon immediately, or store in the fridge to sip later, preferably in a pink cup. 


A few notes:

I like to dice up and freeze my own peaches and mangoes instead of buying the freezer section bags. The frozen bags usually have citric acid or some sort of sugar mix added- who needs that? Plus, when I dice up my own produce, I can freeze them in individually portioned sandwich baggies resulting in a quick and consistent smoothie.

Regarding the coconut water: the pineapple flavored coconut water really adds a brightness to this smoothie that's clearly missing when using plain coconut water. To substitute, you could use plain coconut water and add a few slices of pineapple, or a shot of pineapple or orange juice. 






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