How to Make Raspberry Smoothies


Start to Finish: 5 minutes
Servings: 1 to 2
Difficulty Level: Beginner

Combining raspberries with citrus brings out their tartness. Balanced with a touch of sweet honey, these flavors meld as they are blended into a frosty, creamy smoothie.


    • 1 cup frozen raspberries
    • 1 cup lemon yogurt
    • 1/2 cup orange juice
    • 1 tablespoon honey
    • Handful of ice cubes


  • Place all ingredients in a blender. Using the high or blend setting, let the smoothie process for about 15 seconds. Turn off the blender.

    Scrape down the sides of the blender with a rubber spatula. Turn the blender on for an additional 15 to 30 seconds, or until the smoothie is smooth and an even shade of dark pink.

    Serve the smoothie in a tall glass. Garnish with a few fresh berries or an orange slice.

Alternatives and Substitutions

  • This smoothie recipe, like most, lends itself to adjustments and substitutions. Make tweaks based on your tastes and available ingredients.

    • If you prefer a smoothie that's predominantly sweet rather than tart, use vanilla or strawberry yogurt and nut milk or coconut milk in place of orange juice.
    • Add a very ripe banana to the smoothie to increase the sweetness and smoothness of the drink.
    • Alternatively, make the smoothie more tart by adding the juice of half a lemon and a splash of cranberry juice.
    • Incorporate chocolate to make a smoothie that's worthy of dessert. Use plain or vanilla yogurt, swap out juice for chocolate milk and add 2 teaspoons of cocoa powder to the blender.
    • The strong flavors of raspberry and lemon will mask the flavor of healthy greens. Add a few handfuls of clean spinach or kale to the mix.

Preparation and Storage

  • The more frozen your ingredients are, the less ice you'll have to use to create the icy thickness of a smoothie, and less ice means stronger flavors. Plan ahead by freezing juice in ice cube trays to use in a raspberry smoothie. If you do want to add a banana, slice it and freeze the pieces for 30 minutes to harden them. Swap out yogurt for frozen yogurt, which will give you a drink that's somewhere between a smoothie and a milkshake in texture.

    Smoothies don't keep. Make one when you're ready to drink it, and don't plan to refrigerate leftovers. The only way to make smoothies ahead is to pour the drink into ice-cube trays and freeze them. Scoop the cubes into a glass and let them thaw for about 30 minutes, and then break the pieces up with a fork. You may need to stir in a little liquid to make the smoothie thin enough to drink.

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