This warm berry smoothie is spiced with cloves, anise and cinnamon and brightened with fresh citrus. In Ecuador, naranjillas (an orange/pomegranate) and mortiños (a tart pea-like berry) are used, as are the leaves from oranges and lemons and ishpingo (the flower of the cinnamon plant). I’ve made some substitutions based on what’s available in our mountain climate. Serve warm or cold.
A retired gynecologist turned food writer, Annie Fenn writes about food and life in Jackson Hole. Lately, she has been struggling to keep up with the caloric needs of her two soccer- and skiing-obsessed teenage boys. Find more of her recipes at www.jacksonholefoodie.com and follow her on Instagram @jacksonholefoodie for more frequent foodie inspiration.