Let Me Tell You Why I Love This Mixed Berry Smoothie
Alright, story time. So, I started making this Mixed Berry Smoothie by accident one morning when, honestly, I was running late (again) and the only thing in my fridge was a suspiciously old banana and this bag of frozen berries from last summer. And somehow, out of that chaos, this smoothie happened. It’s now on heavy rotation—partly for the flavor, partly because it saves my mornings, and, okay, partly because my daughter calls it “breakfast ice cream.” Can’t say no to that, can you?
Sometimes I throw in whatever’s left in the fruit bowl (except that one time I added a lime and it turned out… interesting. Let’s not talk about that).
Why You’ll Love This Smoothie (Or at least not hate it)
I make this when I’ve got about two minutes before a work Zoom and need something actually edible, or when my family’s howling for a snack and I just can’t face the oven. My son thinks it tastes like a dessert, so he’s tricked into thinking it’s a treat and not, you know, fruit. I used to struggle with getting the consistency just right (no one likes a chunky smoothie, trust me), but after a few kitchen disasters, I’ve figured out a balance that works (well, most of the time—I still mess up when I rush).
What You Need (and What You Can Swap)
- 1 generous cup frozen mixed berries (I grab the big bag from Lidl, but any will do—sometimes I even use all raspberries if that’s what’s lurking in the freezer)
- 1 banana, medium to overripe (fresh or frozen, I’ve used both—frozen is like a secret weapon for creaminess)
- 3/4 cup Greek yogurt (plain or vanilla, or honestly, a splash of whatever yogurt is left—my grandmother swears by full-fat, but I just use what’s there)
- 1/2 cup milk (dairy or any of those fancy almond/cashew/oat milks—water even works if you’re in dire straits)
- 1-2 teaspoons honey or maple syrup (only if your berries are a bit tart, sometimes I skip this if the banana’s sweet enough)
- Optional: a handful of spinach (trust me, you won’t taste it), 1 tablespoon chia seeds (if you’re feeling fancy), or a scoop of protein powder (I tried it once, wasn’t a fan, but you do you)
How I Usually Throw This Together
- Toss the berries, banana, and yogurt into your blender first—I’ve found it blends better that way. Then pour the milk over the top. If you’re adding extras, chuck those in now too.
- Pop the lid on tight (I speak from experience; otherwise you get a purple kitchen). Blend till smooth—about 1 minute. Sometimes I stop halfway and scrape down the sides with a spatula because otherwise you get those pesky berry bits stuck at the top.
- Taste it! This is where I usually sneak a sip (too tart? Add honey; too thick? More milk. Looks weird? Don’t panic, it’s always a bit odd at first).
- Pour into a big glass or two little ones if you’re feeling generous. Or just keep the blender jug to yourself—no judgment!
Notes I Wish Someone Told Me
- If you use frozen banana, your smoothie will be thicker—sometimes almost like soft serve. Actually, I like it that way, but my mum says it’s “a bit too much like dessert.”
- Sometimes, if the berries are especially tart, adding a splash of vanilla extract helps mellow it out (I stole this tip from Serious Eats—they know their stuff).
- Don’t stress about the exact quantities. A handful here, a splash there—it’ll all work out.
Variations (And My Weirdest Mistake)
- Toss in a scoop of peanut butter for a nuttier taste—my partner loves this, but I find it a bit much for mornings.
- Swap in mango for banana if you want a more tropical vibe (I did this once and wow, it was bright and cheery).
- One time, I tried adding matcha powder. Honestly? Would not recommend. The flavors just… fought each other. But hey, you might like it.
What If You Don’t Have a Blender?
Honestly, a good old stick blender (immersion blender, as fancy folks say) works in a pinch—just use a deep bowl or jug so you don’t redecorate your kitchen in purple. I’ve even mashed everything with a fork once and, while it was more “berry mash” than “smoothie,” it still tasted good.
How Long Does It Keep?
Officially, probably up to 24 hours in the fridge. But honestly, in my house it never lasts more than a day! If you want to save it, a mason jar with a lid is your best bet. Or, as I sometimes do, freeze leftovers into popsicle molds—instant frozen treats for later.
How I Like to Serve Mine
Big glass, straw, feet up on the sofa (if the kids aren’t around). Or poured into bowls and topped with granola and coconut flakes—my daughter calls this “smoothie cereal.” Sundays, we stick a paper umbrella in and pretend we’re somewhere tropical, even if it’s just raining cats and dogs outside. If you’re feeling extra, drizzle a little honey on top. Why not?
Lessons Learned (AKA My Smoothie Fails)
- I once tried to blitz frozen berries without enough liquid—ended up with a blender motor that smelled like smoke. So, don’t skip the milk. Trust me, it’s not worth it.
- Don’t rush the blending—if you stop too soon, you’ll get surprise berry chunks and nobody wants that. Actually, I find it works better if you give it a minute, then pulse a few times at the end.
- Oh, and always check that the blender lid is actually on—ask me how I know.
You Asked, I (Finally) Answered: FAQ
- Can I use fresh berries instead of frozen? Yep! But throw in a few ice cubes so it ends up nice and cold. Otherwise, it’s more like a berry milkshake (which, not gonna lie, still tasty).
- Is this dairy-free? Only if you want it to be—swap the yogurt and milk for dairy-free options. Oat milk is my current fave. There’s no taste difference, honestly.
- What if I don’t have honey? You can totally skip it, or use agave, or even a pinch of brown sugar in a pinch. Sometimes I just leave it out, especially if the banana is super ripe.
- Can I make this ahead? Sort of. It’s best fresh, but you can store it in the fridge for a day. Just give it a good shake before drinking—it tends to settle (like most of us during a long meeting).
- Where do you get your berries? Usually, I just grab the frozen bags from the supermarket, but if you want to get fancy, check out your local farmers market (like Local Harvest) in summer. I freeze a few punnets for winter emergencies!
Now, if you make this and somehow manage not to spill any, let me know your secret. Seriously, I still haven’t figured that out. And if you want more smoothie inspiration (or just a laugh at my kitchen misadventures), I sometimes read Cookie and Kate for ideas—she’s way neater than me.
Ingredients
- 1 cup fresh strawberries, hulled
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1 medium banana, sliced
- 1 cup plain Greek yogurt
- 1/2 cup orange juice
- 1 tablespoon honey
- 1/2 cup ice cubes
Instructions
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1Wash and prepare all berries. Hull the strawberries and slice the banana.
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2Add strawberries, blueberries, raspberries, banana, Greek yogurt, orange juice, honey, and ice cubes to a blender.
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3Blend on high speed until smooth and creamy, about 1-2 minutes.
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4Taste and adjust sweetness with more honey if desired.
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5Pour the smoothie into glasses and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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