Lebanese Avocado Cocktail Recipe

This Lebanese avocado and strawberry cocktail is one of Lebanon’s most beloved spring and summer street desserts. The good part is that there’s no alcohol in it.

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Total Time 10

Servings: 2 glasses

Course: Dessert

Cuisine: lebanese

Ingredients Method Notes

Ingredients

1 large ripe avocado halved, pit removed and peeled
1 cup milk
3 tablespoons honey divided, plus more for garnish
1½ cups mixed seasonal fruits such as mango banana, kiwi and strawberry, chopped into bite-sized pieces
1½ cups strawberries stems trimmed
2 tablespoons water
⅓ cup ashta or ricotta
½ teaspoon rose water optional, to taste
¼ teaspoon orange blossom water optional, to taste
2 tablespoons blanched almonds

Method

Place the avocado, milk, and 2 tablespoons of honey in a blender and blend until smooth and creamy. Taste and adjust honey to your liking. Pour equally into two large glasses, filling them about halfway.
Spoon the chopped fruits over the avocado layer, dividing evenly between the two glasses.
Blend the strawberries, water, and 1 tablespoon of honey until smooth. Pour over the fruit layer, giving the glass a gentle shake to let the smoothie settle between the fruits. Leave a little space at the top.
If using ricotta, mix in the rose water and orange blossom water. Dollop half the cream mixture on top of each glass.
Garnish with blanched almonds and a drizzle of honey. Serve immediately with a straw and a spoon.

Notes

Use a fully ripe avocado - an underripe one will give you a bitter smoothie. Keep your fruits in the fridge overnight before making this, so everything stays cold. Taste both smoothie layers before assembling and adjust the honey to your liking. Soaking raw almonds overnight in water makes the skins easy to remove and gives them a great crunch. Rose water and orange blossom water are available at Middle Eastern grocery stores or online - don’t skip them if you can help it.