Triple Berry Smoothie

Sweet Re(Treat) from the Heat

Visit most quick-service restaurants during the summer months, and you’ll likely spot signs promoting seasonal drinks and (often pricey) fruit smoothies.  But by preparing your own recipe, with your own fresh ingredients, you’re guaranteed to capitalize on the high-quality elements of fruit.  And being strictly seasonal crops, this is prime time for recipes featuring berries.  Read more after the jump:

As with other delicate foods, using berries at other times of the year, and recipes tend to suffer in terms of flavor, texture, and nutrition (rich in vitamin C, potassium and fiber, berries are praised for their nutritive benefits).  So be conscious about the “when” of your ingredients.  Here, I’m using a trio of fresh berries:  raspberries (whose peak season runs from May through November), blackberries and blueberries (mid-June through mid-August).

After pureeing, the mixture will taste tart and slightly acidic; make sure you balance the flavor with the sweetener of your choice.

Fruit drinks are a simple, sweet, and cool way to celebrate seasonal ingredients—not to mention a healthful alternative to the hamburger / hot dog routine which dominate backyard menus.  So go ahead:  Give those fast-food joints a run for their money by creating your own fruit smoothie.

Triple Berry Smoothie

Serves: 4

  • 6 ounces fresh raspberries
  • 6 ounces fresh blackberries
  • 4 ounces fresh blueberries
  • ½-1 cup milk
  • 6 ounces plain, low-fat yogurt
  • 3 tablespoons confectioners sugar (can replace with sugar substitute or honey)

1.  Combine all ingredients in a blender.  Puree on high until velvety and smooth.

2.  Adjust consistency with milk or yogurt, and adjust sweetness.

3.  Refrigerate smoothie for an hour before serving.

4.  Serve in chilled glasses.  Garnish with fruit, mint, or a dollop of whipped cream.

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Published in: on July 6, 2010 at 8:44 pm  Leave a Comment  
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