“Avocado Sharbat?” They ask as they stare at me in confusion. This one always gets a few weird looks when I share it with others.
“Ah, you don’t realize that avocado is an amazing base for this thick and creamy smoothie” I reply with a smile.
I won’t lie, I originally had similar thoughts to the concept of avocado sharbat. It’s the norm to have it on my toast in the morning or as guacamole, but these are savory preparations of an avocado. I never considered preparing it as a sweet.
The first time I had heard of it was when I was at my tailor’s house picking up my sari blouse. She offered me the beverage, and I gave her a bewildered look before accepting it. “You must try it,” she insisted as she poured me a glass before leaving the room to get my blouse. I was hooked as soon as I took my first sip. It was amazingly rich and creamy without rich ingredients. “How did you make this?” I asked curiously as I savored my beverage. She listed off the ingredients she used, and a rough idea of the measurements of the ingredients and that was all it took. My family loved it as much as I did when I tried her recipe, and I knew the drink was a winner.
Depending on the ripeness of your avocado, the color of your smoothie can range from a pale yellow to a deep green drink that is naturally colored and surprisingly won’t brown as quickly as a sliced avocado. Not only is the color appealing to the eye, but it’s also natural without any food coloring or dyes. Win!
The cardamom and almonds provide the sharbat with the desi twist I was hoping for in the smoothie. The almonds also help naturally increase the protein in the beverage. As someone who is lactose intolerant, I’ve had success making this with both almond and soy milk. The consistency is thick and rich and I don’t feel as guilty drinking it as I would a milkshake. If you are concerned about the sugar concentration, adjust it to your tastes. I’ve also made this successfully with honey.
I tried adding chia seeds to the recipe both before and after blending the smoothie. When I added them before, the seeds blended and did not gel up. It was a great way to get the benefits of chia without a significant difference in taste. When I added the seeds after blending the sharbat, they gelled and inflated, thickening the sharbat even more. It’s a great option if you’re looking for a healthy twist or to incorporate any chia seeds you have in your pantry.
I love one step blender recipes because they are easy to customize for your tastes. Play around with the recipe and share your tricks with me. You won’t be disappointed drinking it as a mid-afternoon snack or post-workout treat.Print
- 1 ripe avocado, peeled and pitted
- 2 cups milk (or non dairy alternative of your choice)
- 1 cup ice
- ¼ cup almonds, roasted and unsalted
- ¼ cup sugar, adjust to your taste
- ½ tsp ground cardamom
- Pinch of salt
- Place all ingredients in blender and blend until smooth
- Serve immediately. Can be stored in the refrigerator for up to 3 days.