📝 About This Recipe
In the bustling juice bars of Addis Ababa, this thick, spoonable avocado 'juice' is a legendary staple known for its impossibly silky texture and vibrant citrus finish. Unlike thin Western smoothies, this traditional Ethiopian preparation treats the avocado as a decadent fruit custard, balancing healthy fats with a sharp hit of fresh lime and a touch of sweetness. It is a refreshing, nutrient-dense masterpiece that serves as both a satisfying snack and a cooling accompaniment to spicy highland cuisine.
🥗 Ingredients
The Fruit Base
- 2 large Hass Avocados (perfectly ripe, soft to the touch but not bruised)
- 3 tablespoons Fresh Lime Juice (from about 1.5 juicy limes)
- 1/2 cup Ice-Cold Water (added gradually to reach desired thickness)
Sweetener and Aromatics
- 2-3 tablespoons Honey or Agave Syrup (adjust to personal sweetness preference)
- 1/4 teaspoon Vanilla Extract (optional, for a subtle floral depth)
- 1 pinch Fine Sea Salt (to brighten the flavors)
For Serving and Garnish
- 1 teaspoon Fresh Lime Zest (grated finely)
- 1 tablespoon Vimto Syrup or Grenadine (traditional colorful drizzle for the glass)
- 2 pieces Fresh Mint Sprig (for a fragrant garnish)
- 2 rounds Lime Slices (for the rim of the glass)
👨🍳 Instructions
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1
Begin by selecting the perfect avocados; they should give slightly when pressed. Slice them in half lengthwise, remove the pits, and scoop the lush green flesh into a high-powered blender.
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2
Immediately pour the fresh lime juice over the avocado in the blender. The acidity not only provides the signature Ethiopian tang but also prevents the fruit from oxidizing and turning brown.
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3
Add the honey (or sweetener of choice), the tiny pinch of sea salt, and the vanilla extract to the blender carafe.
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4
Pour in 1/4 cup of the ice-cold water to start. It is crucial to use cold water to keep the juice refreshing and maintain its bright color.
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5
Pulse the blender several times to break down the large chunks of avocado before switching to a medium-high speed.
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6
Blend for 45-60 seconds until the mixture is completely smooth. In Ethiopia, this 'juice' is famously thick—almost like a soft-serve pudding—so avoid over-thinning it.
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7
Check the consistency. If it is too thick to pour, add the remaining 1/4 cup of water one tablespoon at a time and blend briefly until it reaches a velvety, spoonable texture.
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8
Taste the mixture. Add more lime juice if you want more zing, or another drizzle of honey if you prefer it sweeter.
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9
Prepare your serving glasses by drizzling a little Vimto or grenadine down the inside walls of the glass for a beautiful, traditional red-on-green marbled effect.
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10
Carefully pour the thick avocado juice into the decorated glasses. Use a spoon to smooth the top if necessary.
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11
Garnish with a sprinkle of fresh lime zest, a slice of lime on the rim, and a sprig of fresh mint.
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12
Serve immediately with a straw and a long spoon, as the thickness often requires scooping!
💡 Chef's Tips
Use Hass avocados for the highest fat content and creamiest results; thinner-skinned varieties can be watery. Ensure your water is truly ice-cold; room temperature water can make the avocado taste slightly 'cooked' or dull. If you are vegan, use agave or a simple sugar syrup instead of honey for an authentic flavor profile. To make a 'Spiced' version, add a tiny pinch of ground cardamom which pairs beautifully with the lime. Do not make this too far in advance; while the lime juice preserves the color, it is best enjoyed within 30 minutes of blending.
🍽️ Serving Suggestions
Serve alongside a spicy 'Sega Wat' (Beef Stew) to provide a cooling contrast to the Berbere heat. Layer it in a glass with pureed mango and papaya for a 'Spris', the famous Ethiopian multi-layered fruit juice. Enjoy as a standalone breakfast with a side of toasted Dabo (Ethiopian honey bread). Pair with a plate of fresh fruit or a handful of roasted Kollo (barley snacks). Serve in small chilled glasses as a refreshing palate cleanser between courses.