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EthiopianAuthentic Cuisine

Fresh Avocado Juice

Serves 4 to 6 Beverage vegan, Beverages

Fresh Avocado Juice

In the bustling juice shops of Addis Ababa, Fresh Avocado Juice is a staple, drawing in locals and visitors alike with its inviting aroma. This version brings the essence of those vibrant spots into your home, capturing the everyday appeal of a drink that’s both refreshing and satisfying. It’s a familiar comfort in the Ethiopian capital, where simplicity meets the richness of ripe avocados.

The taste is creamy and subtly sweet, a balance of lush avocado and a touch of sugar, lightened by cold water or milk. Served chilled, it’s a soothing escape from the midday heat, the kind of refreshment that feels indulgent yet uncomplicated. Sip slowly, letting the cool, smooth texture refresh your senses.

Ingredients

  • 2ripe avocados
  • 2 cupscold water or milk
  • 2 tbspsugar — or to taste
  • as neededice

Method

  1. Begin by cutting the 2 ripe avocados in half lengthwise. Carefully remove the pits and scoop the flesh into a blender using a spoon. Ensure that the avocados are ripe; they should feel slightly soft to the touch and have a creamy texture.
  2. Add 2 cups of cold water or milk to the blender with the avocado. The choice between water or milk depends on your preference for a lighter or creamier texture. Blend the mixture on high speed until it becomes completely smooth and no chunks remain. The puree should have a silky consistency.
  3. Taste the blended avocado and decide if it needs sweetening. Add 2 tablespoons of sugar if desired, blending again briefly to incorporate. The sweetness should balance the rich, buttery flavor of the avocado without overpowering it.
  4. Prepare a tall glass by adding ice as needed to chill the drink. The ice will keep the avocado juice refreshingly cold, enhancing its appeal.
  5. Carefully pour the avocado puree into the tall glass over the ice. Pour slowly to avoid disturbing the ice too much, which helps maintain a layered appearance if desired. Serve immediately while the juice is cold and the flavors are at their peak.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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