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Last month I noted that London had been withholding summer weather from us, and I asked for your help in appealing to the weather-makers. Well, I don't know exactly who you all are and where you get your influence, but all I can say is thank you very much and I may be in touch again in the event of future difficulties. Do you have any pull with Saturday morning gymnastics class wait lists?
It's been sprinkler-on-the-trampoline weather for a full two weeks now, and that's why I have a thing or two to say about cherries at the moment. Maybe only one thing, really, which is that eating as many of them as possible right now is an excellent idea.
This smoothie blitzes two cups of cherries into a drink that's equally good for breakfast or dessert, despite using only fruit for sweetness. It's vegan, if you're into that sort of thing, but tastes like it might be packing a scoop of ice cream because of the vanilla and the slight creaminess that homemade almond milk contributes. My nine-year-old taste tester said, "I could drink this all day." And given what's in it—and the fact that summer weather makes me a little bit giddy—I just might let her.
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