Frullati (plural) are smoothies, “Italian-style.”
During the summer in Italy, you can get this refreshing, cold and creamy drink in any espresso bar. The barista will skillfully make this blended fruit and milk concoction (similar to a milk shake, only thinner) with fresh fruit, milk and ice.
I made a fresh peach frullato, a peach and banana frullato and doubled the recipe for this rasberry frullati.
The milk sold in Italy is richer than the milk here in the states, so I use whole milk (sometimes with a little cream).
Use your favorite seasonal fruit, add more or less sugar (depending on the fruit’s ripeness) and adjust the proportions to your liking to create a thicker frullato.
Topped with a bit of fresh whipped cream, qualifies this simple drink as a dessert.
- 1 cup fresh fruit
- 1/2 cup milk
- 1 -2 teaspoons sugar (honey or agave)
- 3 tablespoons crushed ice
- 2 tablespoons cherry liqueur
- Using a blender, combine all of the ingredients, pulse until smooth.