Sip the sweet taste of summer any month of the year with this raspberry smoothie!
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It’s warming up, and many of my favorite fruits, like the lovely raspberry, are back in season. I’m all about fresh berries, but the wonderful thing about this recipe is that you can enjoy this delicious raspberry smoothie any time of year. Why? Well, I opt for frozen berries. They’re generally less expensive than their fresh counterparts and actually enhance the refreshing flavor of this crowd-pleasing smoothie. So whether the weather is frightful or delightful, my raspberry smoothie will add a bit of sunshine to your day.
When you buy a smoothie out in the wild, you never know what you’re gonna get. Sometimes, it’s sickly sweet and tastes more like a slushie than a smoothie, while other times, it tastes great but costs an arm and a leg. My raspberry smoothie aims for simplicity, nixing extras like yogurt, processed sugar, and ice for a simple fruit-forward flavor. Here, the sweet tartness of the raspberries stands out, softened by the banana and maple syrup. It’s delicious, nutritious, and quick to make—the perfect weekday treat.
Prefer something more creamy? Check out my strawberry smoothie!
Is Raspberry Smoothie Healthy?
Raspberries are high in antioxidants and provide a decent amount of fiber in this smoothie as well. I’m sure you eat raspberries for the reason I do—the taste! But I’ll take that extra dose of vitamin C. This little fruit also contains B-vitamins, vitamin E, vitamin K, and vitamin A, not to mention all the minerals, including magnesium and zinc. And while I use maple syrup in this recipe, it’s a better pick if you want to reduce refined sugars from your diet. Agave syrup also works nicely, and it’s usually less expensive. This smooth is also an excellent option for dairy-free folks since it uses almond milk. If you have a nut allergy or just don’t like almond milk, unsweetened oat milk tastes exceptionally creamy.
Frozen over Fresh
Fresh is best, right? Well, not always. Don’t get me wrong—fresh raspberries are essential for some recipes like pastries and salads. Not so with smoothies. I want them frozen. For starters, frozen raspberries tend to be picked at peak ripeness, so that means both the flavor and nutrients are perfectly preserved. You’ll get the natural sweet and tart taste typically saved only the freshest raspberries.
However, my top reason for picking frozen over fresh is that it improves the smoothie’s texture. When coupled with banana, the frozen raspberries give the smoothie a creamy consistency, negating the need for ice. I don’t want to say that ice is bad for smoothies, but given the simplicity of this particular recipe, all ice will do here is dilute the flavor.
INGREDIENTS
- 2 cups frozen raspberries
- 1 large banana
- 1 tbsp lime juice preferably fresh
- 1 cup unsweetened almond milk
- 1 1½ tbsp maple syrup optional
INSTRUCTIONS
Blend
Combine raspberries, banana, lime juice, and almond milk in a blender until smooth.
Adjust
Add maple syrup for sweetness and more almond milk for a thinner consistency if needed.
Serve
Pour into glasses, garnish if desired, and enjoy immediately. DEVOUR!
Devour!
FAQs & Tips
This smoothie is best enjoyed fresh. However, it can be stored in the freezer for up to three months. I like to store mine in a tray and then blend it with a little almond milk.
I think so. Personally, I’d go with Greek yogurt, but regular yogurt works as well. Either way, you’ll get a creamier smoothie and a healthy dose of probiotics!
If the smoothie isn’t thick enough for you, simply add more raspberries. The aforementioned yogurt is an excellent thickener. For something different add your nut butter of choice or some chia seeds.
You could use fresh raspberries. However, I’d recommend adding ice to help thicken the texture. As I said earlier, the ice will dilute the flavor, so you’ll also need to add more raspberries.
Serving Suggestions
I usually like this smoothie on its own or with a lovely cheese and some nuts like almonds. And for all my fellow millennials out there, it’s the perfect beverage for washing down your avocado toast—I’m half-kidding. Seriously though, scramble an egg or enjoy it with one of the many banana bread recipes I have. There’s really no wrong pairing for this delicious smoothie.
Ingredients
- 2 cups frozen raspberries
- 1 large banana
- 1 tbsp lime juice preferably fresh
- 1 cup unsweetened almond milk
- 1 1½ tbsp maple syrup optional
Instructions
- Combine the frozen raspberries, banana, lime juice, and almond milk in a high-speed blender. Blend on high until the mixture is smooth and creamy.
- Taste the smoothie and add maple syrup if you prefer a sweeter flavor. If the smoothie is too thick, blend in additional almond milk until you reach your desired consistency.
- Pour the smoothie into glasses and serve immediately. DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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