The Summer of Smoothies ends with an elegant and delicious treat. The So Long, Sweet Summer smoothie blends the simplicity of fresh summer melon with the sophistication of elderflower and blackcurrant essences. I found these from Bug Hill Farm in Ashfield, Massachusetts, where Kate Kerivan and her team produce organic fruit and flower elixirs sweetened with local honey.
Cantaloupe has a great reputation as a beauty superfood; it’s loaded with vitamins A and C. Elderflower is said to be anti-inflammatory and anti-viral. Black currants are high in vitamin C, and contain twice the antioxidants of blueberries. They were also banned in the United States in the early 1900’s for carrying “white pine blister rust”, a disease then threatening the booming logging industry. Recently the ban has been lifted in several states, and disease-resistant varieties of black currant vines are bringing this superfruit back to market.
These smoothies have made my summer sweeter and healthier; I hope they’ve made yours so too! The series came out of a conversation I had with a chef about beauty and food, and I would like to add more food when I can. It’s a bigger undertaking than smoothies, though. One thing’s for sure: there’s a lot more beauty-supporting deliciousness to be explored. And when I get that opportunity, I’ll be going for it.
So Long, Sweet Summer Smoothie:
3 cups cantaloupe chunks
4 Tbsp Elderflower Power (or elderflower syrup)
2 Tbsp Black Currant Cordial
4 Ice cubes
* Place all ingredients in a blender.
* Blend on high until smooth, pulsing when necessary to liquify.
* Pour into 2 glasses and enjoy.
* Makes 2 12-oz servings.
* 211.5 calories, 1.3 g fat, 4.2 g protein per serving. Full nutritional information here.