All of these summery smoothie recipes are from my favourite smoothie and juice book. Admittedly I don’t actually own many but there isn’t a bad recipe in this one. It’s called Juices and Smoothies: A Pyramid Cookery Paperback.*
1 ripe mango
200 ml (7 fl oz) cranberry juice
50 g (5 oz) peach yogurt
Roughly chop the mango flesh and place in a blender with the cranberry juice and yogurt. Process until smooth and pour into glasses. Add a couple of ice cubes and decorate with fresh cranberries.
105 g (5 oz) frozen mixed summer berries
300 ml (1/2 pint) vanilla-flavoured soya milk
1 teaspoon of clear honey (optional)
Place the berries, soya milk and honey into a blender and process until smooth but still thick. Serve in glasses with fresh berries on top.
1/4 of a watermelon (about 300 g without the skin)
200 ml (7 fl oz) passion fruit juice
Remove and discard the seeds from the watermelon and dice the flesh. Freeze for at least two hours (or overnight). Peel and roughly chop the kiwis and place them in a blender with the frozen watermelon and the passion fruit juice. Process until smooth but still thick, serve in glasses and decorate with passion fruit seeds.
1 large banana
1 large ripe mango
150 g (5 oz) natural bio yogurt
300 ml (1/2 a pint) pineapple juice
Slice the banana and roughly chop the mango flesh. Freeze for at least two hours (or overnight). Place the frozen banana and mango into a blender with the yogurt and pineapple juice. Process until smooth, serve in glasses and decorate with pineapple chunks.
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