Maggie’s raspberry smoothies
Maggie’s Raspberry Smoothies recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
We use raspberries as a staple in our kitchen. Raspberry vinegar, syrup, sauce, butter, jams, and jellies are always in the cupboard or freezer.
The other fresh item I have in winter and summer is mint. We have lemon, chocolate, spearmint, peppermint, and apple. These must all be grown separately, as cross-pollination can take place. All but the spearmint and peppermint have been rather disappointing as flavors for the kitchen , so they are kept as conversation pieces and are lovely plants. The spearmint and peppermint, however, are always available as garnish, and we encourage our guests to eat the garnish, as it aids in digestion and leaves the mouth tasting good! We dry both raspberry and mint leaves for tea for our guests.
- 2 cups frozen pineapple juice
- 2 cups frozen peaches (canned will work, but must be drained)
- 5 frozen bananas (I freeze bananas peeled and laid side by side in a freezer bag so they can be taken out easily)
- 2 cups frozen raspberries
- 1 cup plain yogurt
Prepare pineapple juice according to the directions on the can. Place with the rest of the ingredients in a heavy duty blender and blend until smooth. Pour into short, fat drinking glasses and top with a garnish of fresh raspberries and a sprig of mint. Serve immediately.
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