Frappes were once served at fine restaurants between courses as a palate cleanser, today they are considered more of a light refreshing dessert. You may wonder what the difference between a smoothie and a frappe is, it’s a little hard to explain but when you taste one you know the difference! A frappe is frothy and light, delicate almost… and a frappe generally would not contain greens or be served as breakfast or meal replacement like a smoothie, because they are light and sweet .
This refreshing Mango Watermelon Frappe is made with frozen fruit, whole fat yogurt and a simple syrup, it makes the perfect dessert for warm summer nights.
The Recipe: Mango Watermelon Frappe
You will need: a simple syrup made in advance, watermelon cut into cubes and frozen ahead of time, my whipped cream (<—recipe) and a good quality blender. I use Blentec. If a new Blendtec isn’t in the budget you may wish to consider a Blendtec Classic Factory Recertified Blender for about half the price of new!
- 1/2 cup full fat plain yogurt
- 1 1/2 cups white grape juice 1/2 cup reserved (I use juice boxes to avoid waste)
- 1/2 cup frozen strawberries
- 1 cup frozen watermelon chunks
- 1 cup frozen mango chunks
- 1/3 cup simple syrup directions below
- 1 dried apricot slivered
- whipped cream recipe link above
- mint leaves for garnish
To make simple syrup: place 1 cup sugar and 1 cup water in sauce pan and bring to boil. Lower heat to simmer till liquid becomes clear (about 5-7 Minutes) allow to cool, place in mason jar and store in refrigerator.
To make frappe: place all ingredients and 1 cup of the grape juice into blender and blend, reserve a half cup for later. Blend till smooth. If you need to thin out frappe, add remaining grape juice a little at a time. Top with whipped cream, a sliver of apricot and a mint leaf.
The stemware in this post is from my favorite store! Shop Anthropologie
MAY I PLEASE ASK A FAVOR?
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