Melon, apricot and raspberry smoothie with balsamic vinegar of Modena


  • 400 g of melon pulp
  • 300 g of ripe apricots
  • 125g of yogurt (optional)
  • 100 g of raspberries
  • 5-6 ice cubes
  • a few leaves of lemon balm
  • Balsamic Vinegar of Modena


Cut the melon pulp into chunks, remove the kernel from the apricots and put everything in the blender. Add the yogurt and blend until a thick cream is obtained. Pound the ice cubes, put them in the blender along with some raspberries, two leaves of lemon balm and a tablespoon of Balsamic Vinegar. Blend again for a few seconds. Pour into the glasses, decorated with the remaining raspberries, leaves of lemon balm and completed with drops of Balsamic Vinegar of Modena.

Shop Lusetti Florindo Organic Condiments with Balsamic Vinegar of Modena.

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