Peel the ripe peaches (use a paring knife or blanch briefly to loosen skins), remove pits and chop into roughly 1-inch pieces. Measure 1.5 cups and transfer to the blender jar.

Hull strawberries

Hull the strawberries and cut larger berries in half so they blend evenly. Add 1 cup to the blender with the peaches.

Blend Smoothie

Add the passion guava juice (3 cups) to the blender with the fruit. This is the primary liquid that gives flavor and thins the smoothie for pouring.

Spoon in the peach sorbetto (1 cup) and the fresh yogurt (1/2 cup). The sorbetto adds peach intensity and creaminess; the yogurt adds tang and body.

If you want a thicker, colder texture, add 1/2 cup ice cubes. If you prefer sweeter, add 1 tablespoon honey or agave (adjust to taste).

Secure blender lid and blend on high for 45–60 seconds, or until the mixture is completely smooth and velvety. Stop and scrape down the sides once or twice if needed, then blend again for 10–15 seconds.

Check consistency and flavor. If too thick, add up to 1/4 cup extra passion guava juice and pulse to combine. If flavor needs brightness, add a squeeze of lemon (not included in ingredients) sparingly and blend briefly.

Serve

Pour the smoothie into two tall glasses (about 2 cups each) or four smaller servings, filling each until near the top.

Garnish with thin peach slices (about 1–2 slices per glass), a strawberry half, and 1–2 fresh mint leaves if desired.

Serve immediately with a wide straw or spoon. Stir before drinking if the sorbetto has settled slightly.