Raspberry-Ginger Smoothie
This raspberry-ginger smoothie is a thick pink drink made from frozen raspberries and natural yogurt, equally good as a vitamin-packed start to the day for adults and children and as a bright fruity accompaniment to lunch. Instead of thinning the berries with juice, here they are blended with yogurt, which makes the smoothie creamy and filling.
Fresh ginger adds a light, spicy heat that pairs surprisingly well with the tart raspberries and refreshes the flavor.
A Few Pointers
Frozen raspberries give a thick, almost ice-cream-like texture; with fresh berries, add a few ice cubes. You can swap the yogurt for kefir or a plant-based alternative; for a children’s version, reduce or omit the ginger. Raspberries have tiny seeds, so if they bother you, press the blended mixture through a sieve.
Let the smoothie rest for a few minutes: in that time the flavors come together and the aroma grows more pronounced. Sweeten with honey or sugar only at the end, going by the tartness of your particular raspberries.
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Ingredients
Instructions
Place all the ingredients in a blender and blend on the highest speed.
Pour into a glass, let it rest for 5 to 7 minutes so the flavor deepens, and serve.
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