Ripe Peach and Yogurt Cooler with Cardamom
A ripe August peach makes a yogurt cooler fragrant enough that it may not need extra sweetener. This version is pourable rather than thick like a smoothie. Use cold water to loosen it and start with a small pinch of cardamom so the spice doesn’t mask the fruit.
Set out the ingredients
- 1 cup chopped ripe peach flesh, about 1 large peach
- 3/4 cup plain unsweetened regular yogurt
- 1/2 cup cold water, plus more if needed
- 1/16 teaspoon ground cardamom, or a small pinch
- 1 to 2 teaspoons honey or maple syrup, optional
This makes about two small glasses. Choose a peach that gives slightly at the stem end. Wash it, remove the pit, and peel it if you prefer a smooth drink. A ripe peach can often be peeled with a paring knife; a nectarine is a handy substitute when you want to leave the skin on without adding fuzz.
Blend in two stages
- Blend the peach with half the water until smooth. Stop the blender before checking for pieces of skin or flesh at the sides.
- Add the yogurt, the remaining water, and the cardamom. Blend just until the drink is even in color and texture, about 10 to 15 seconds.
- Taste a spoonful before sweetening. If needed, blend in 1 teaspoon of honey or maple syrup and taste again. Pour into chilled glasses and serve.
Match the texture to your yogurt
Greek yogurt makes a thicker cooler. Add more cold water a tablespoon at a time until it pours readily. If your regular yogurt is thin, hold back some of the second addition of water. A slightly underripe peach can make the drink both tart and bland; add a little sweetener for balance, but use a riper peach next time for more aroma.
If cardamom dominates, add more peach and yogurt rather than diluting with water alone. If you’ve left the peel on and the blender hasn’t broken it down, pour the drink through a medium-mesh sieve. Refrigerate any extra in a covered container and use it within a day. Stir before serving if a little liquid has separated.
