Peach Melba Smoothie Recipe for a Refreshing Drink

A Sweet Summer Memory

I first made this smoothie for my grandkids last July. The peaches were perfectly ripe. We had a big bowl of raspberries from the farmer’s market too. The kitchen was a happy, sticky mess.

We had four kids that wanted some. So we used double the raspberries! I still laugh at that. It turned our smoothies a beautiful, deep pink. What’s your favorite summer fruit memory? I’d love to hear it.

Why The Sieve Matters

You must press the raspberry puree through a sieve. My friend Lesa taught me this. It is very slow going. But it removes all the seeds.

You will be amazed at how many seeds are in there! This step matters. It makes the puree silky smooth. It turns a simple drink into something special. Good food is about care, not just speed.

The Magic of Layers

Do not just mix everything together. The fun is in the layers. Fill your glass one-third full with the peach smoothie first. Then drizzle the ruby-red raspberry sauce over it.

Repeat the layers. Finally, give it one gentle swirl with a knife. Seeing those two colors mix is part of the joy. *Fun fact: This drink is named for a famous opera singer, Nellie Melba!* Do you like to eat with your eyes first, or just dive right in?

A Little Secret for Flavor

Do not skip the sugar or the almond extract. We tried it without sugar once. We did not like it at all. The peaches need a little help to taste their sweetest.

The almond extract is the secret. Just one teaspoon. It makes the peaches taste even more like, well, peaches! Doesn’t that smell amazing? It ties the whole drink together. This matters because small touches make big differences in flavor.

Make It Your Own

This recipe is a wonderful guide. But your kitchen is your kingdom. You could use vanilla extract instead of almond. Try oat milk or yogurt instead of regular milk.

The most important part is sharing it. I served these in my old jelly glasses. Everyone felt like a kid again. What would you use to make this smoothie feel special to you? Tell me your idea.

Ingredients:

Ingredient	Amount	Notes
Fresh raspberries	12 oz.
Granulated sugar	2 tbsp	For the raspberry sauce
Frozen peaches	16 oz.
Granulated sugar	¼ – ½ cup	For the smoothie, adjust to taste
Almond extract	1 teaspoon
Milk	2 cups

My Summer Peach Melba Smoothie Story

Hello, my dear! It’s Anna. Come sit with me. I was just thinking about my grandma’s Peach Melba dessert. It was so fancy. I wanted a simpler, sippable version. This smoothie is it. It tastes like a sweet summer afternoon. Doesn’t that sound lovely? We make a raspberry swirl that looks so pretty. It reminds me of sunsets. Let’s make a memory together.

Step 1: First, let’s handle those raspberries. Pour all 12 ounces into your blender. Blend them until they look like a thick, pink sauce. I once made this for my grandkids. We had four kids that wanted some, so we actually used 24 oz. of raspberries. Yes it was a lot! I still laugh at that. We had bought a ton on sale. They were perfect.

Step 2: Now, we need to catch the juice. Place a sieve over a bowl. Pour your raspberry puree into the sieve. This next part is important. Press the juice through with a spoon. It is very slow going. But it removes all the seeds. You’ll be amazed at how many seeds are in there! Stir the sugar into your beautiful seedless juice. Set it aside for now.

Step 3: Time for the peaches! Clean your blender quickly. Add the frozen peaches, milk, and almond extract. Now for the sugar. Use about 1/4 cup to start. You can add more later. (Here’s my hard-learned tip: do not eliminate the sugar. We tried it without and did not like it at all. The peaches need a little friend!). Blend until it’s super smooth and creamy.

Step 4: Let’s create our layers. This is the fun part. Fill a glass one-third full with the peach smoothie. Drizzle two tablespoons of raspberry puree over it. Doesn’t that look pretty? Add another layer of peach. Then one more drizzle of raspberry. Take a knife or a straw. Gently swirl it just once or twice. You want those lovely pink ribbons. Do you like your smoothies thick or thin? Share below!

Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 large servings
Category: Drink, Snack

Three Tasty Twists to Try

Recipes are like stories. You can tell them a new way each time. Feel free to play with this one. Here are a few ideas I love. They make it feel brand new. My grandson loves the yogurt one. It gives him energy for soccer.

Berry Swap: Use frozen strawberries or blackberries instead of raspberries. The color will surprise you!

Creamy Dream: Swap half the milk for vanilla yogurt. It makes it extra thick and tangy.

Peachy Green: Sneak in a big handful of fresh spinach. You won’t taste it, I promise. It just turns it a fun green.

Which one would you try first? Comment below!

Serving It Up With Style

This smoothie feels like a treat. Let’s serve it that way. A fancy glass makes everything better. I like my tall mason jars. For a snack, pair it with a warm almond biscotti. You can dip it right in. For breakfast, a piece of buttered toast is perfect. It’s a simple, happy meal.

What to drink with a drink? Well, if it’s for adults, a little sparkling wine is nice. The bubbles cut through the sweetness. For everyone, I love fizzy lemonade. The tart lemon and sweet peach are best friends. Which would you choose tonight?

Keeping Your Smoothie Bright and Tasty

This smoothie is best enjoyed right away. The layers look so pretty fresh from the blender. But I know life gets busy.

You can store the peach base and raspberry puree separately. Keep them in jars in the fridge for two days. Give each a good stir before you layer. I once made the puree for a picnic. Keeping them apart stopped the colors from turning muddy.

For batch cooking, freeze the peach smoothie base in ice cube trays. Pop the cubes into a bag. The raspberry puree freezes well in a small container too. This matters because a ready-to-blend treat saves a hot afternoon. Have you ever tried storing it this way? Share below!

Smoothie Troubles? Let’s Fix That

Is your smoothie too thick? Add a splash more milk. Blend it again. Is it too thin? Add a few more frozen peach pieces. This gives it a nice, creamy body.

Don’t skip straining the raspberries. I remember when my grandson Ted did. He got a mouthful of seeds! Straining makes the puree silky. It turns a simple drink into something special.

Taste your peach base before layering. Add the sugar slowly. Why does this matter? Getting the sweetness right builds your confidence. You learn to trust your own taste. Which of these problems have you run into before?

Your Smoothie Questions, Answered

Q: Is this gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Yes! Prep the two parts separately the night before. Store them in the fridge.

Q: What if I don’t have almond extract? A: Use vanilla extract instead. It will still be delicious.

Q: Can I double the recipe? A: Absolutely. Just make sure your blender isn’t too full.

Q: Any fun extras? A: A fun fact: This recipe is named for a famous opera singer! Top your glass with a fresh raspberry. Which tip will you try first?

Thanks for Blending With Me!

I hope you love this peach melba smoothie. It always makes me think of summer evenings. Making food should be fun and full of little experiments.

I would love to see your creation. Your layered masterpieces will make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see what you make.

Happy cooking!
—Anna Whitmore.