Berry Berry Smoothie Recipe

Wash and prepare fruit

Rinse the fresh strawberries and blueberries under cold running water. Hull the strawberries (remove green tops) and halve larger berries so they blend evenly. Peel the banana and cut into chunks. If using whole fruit for garnish, reserve it now.

Measure out the orange and cranberry juices, yogurt, honey or maple syrup, and ice so everything is ready at the blender.

Layer ingredients in blender

Add the juices (orange and cranberry) first into the blender, then add the Greek yogurt, honey or maple syrup, banana chunks, strawberries, blueberries, and finally the ice cubes. Layering liquids first helps create a smoother blend.

Pulse and blend

Start by pulsing 3–4 times to break down larger pieces, then blend on high for 30–45 seconds until smooth and creamy. If the mixture is too thick, add 1–2 tablespoons (15–30 ml) of orange juice and blend again. If too thin, add a few more ice cubes or 1/4 cup additional yogurt and blend 10–15 seconds.

Taste and adjust

Taste the smoothie and adjust sweetness if needed: add up to 1 additional teaspoon of honey or maple syrup and blend briefly. Adjust tartness by adding a splash (1–2 tbs) more cranberry or orange juice, blending briefly after each addition.

Pour the smoothie into two 12-ounce (about 355 ml) glasses or one large 24-ounce glass. If desired, garnish each serving with reserved whole blueberries, a strawberry slice on the rim, and a mint leaf.

Serve immediately with a straw. Leftover smoothie can be stored in a sealed container in the refrigerator for up to 24 hours; shake or stir before serving (texture may separate).