Summer Berry Smoothie (Print Version)
Creamy blend of strawberries, blueberries and raspberries with almond milk and Greek yogurt — quick, refreshing.
# What You Need:
→ Fruit
01 - 1 cup strawberries, hulled
02 - 1/2 cup blueberries
03 - 1/2 cup raspberries
→ Liquids
04 - 1 cup unsweetened almond milk
→ Yogurt & Sweetener
05 - 1/2 cup plain or vanilla Greek yogurt
06 - 1 tablespoon honey or maple syrup, optional
→ Ice
07 - 1/2 cup ice cubes
# How To Make It:
01 - Add the hulled strawberries, blueberries, raspberries, almond milk, Greek yogurt, honey or maple syrup if using, and ice cubes into the blender jar.
02 - Secure the lid and blend on high speed for approximately 1 minute until the mixture is completely smooth and creamy with no visible chunks.
03 - Stop the blender and taste the smoothie. Add more honey or maple syrup if additional sweetness is desired, then blend briefly to incorporate.
04 - Pour the finished smoothie into two glasses and serve right away while cold and fresh.
# Handy Tips:
01 -
- It takes literally five minutes from fridge to glass, which is faster than deciding what to wear.
- The color alone is enough to pull you out of a slump, and the taste is pure, honest fruit without any syrups or powders.
02 -
- Frozen berries will give you a thicker, spoonable smoothie without needing as much ice, which is a discovery that genuinely changed my mornings.
- If you blend too long the friction warms the mixture and you lose that refreshing chill, so stop as soon as everything is smooth.
03 -
- Freeze your ripest berries on a sheet pan before bagging them, so you never waste fruit that is about to turn and your smoothies stay thick without watering down.
- A pinch of salt blended in at the end brightens every flavor and makes people wonder why your smoothie tastes better than theirs.