Peach Perfect Smoothie Recipe

Peel and pit peaches

If using fresh peaches, bring a pot of water to a boil and prepare an ice bath. Score a small X at the bottom of each peach. Blanch peaches 30–45 seconds, then transfer to the ice bath. The skins should slip off easily. Peel, pit and roughly chop until you have about 1.5 cups of chopped peach. If peaches are very sweet, reduce honey to 1/2 tbs.

If using canned or jarred peaches packed in syrup, drain and rinse to avoid excess sweetness and use the same volume (1.5 cups).

Add base ingredients

In a blender, combine the 1.5 cups fresh peaches, 0.5 cups frozen peach slices, 0.5 cups Greek yogurt, 0.5 cups almond milk and 0.25 cups orange juice. This balance gives a creamy but pourable texture for a 16 oz smoothie.

Add sweeteners and flavor

Add 1 tbs honey (or agave), 0.5 tsp fresh lemon juice and 0.25 tsp vanilla extract to the blender. The lemon brightens the peach flavor while vanilla rounds it out.

Add texture

Add 4 ice cubes and 1 tsp ground chia seeds if using. The ice chills and thickens; chia increases body and nutrition. If you prefer a thinner smoothie, omit ice and increase almond milk by 2–4 tbs.

Blend to smooth

Secure the lid and blend on high for 45–60 seconds until completely smooth and frothy, stopping to scrape down the sides once if needed. Check consistency: it should fill a 16 oz glass with a creamy pour—if too thick, add almond milk 1 tbsp at a time and re-blend; if too thin, add another 2–4 frozen peach pieces or another ice cube and blend 10–15 seconds.

Pour the smoothie into a chilled 16 oz glass. Garnish with a thin peach slice and a mint leaf on the rim, if desired.

Serve immediately. Stir briefly before drinking if chia seeds were used, as they will thicken the mixture if left to sit.