Starburst Smoothie Recipe

Hull and measure strawberries

Wash strawberries, remove the green tops (hull), and measure 1 cup. If using larger berries, quarter them so they blend evenly.

Prepare banana

Peel the banana and break into chunks so it blends smoothly. For a colder, creamier smoothie, slice and freeze the banana ahead of time.

Add the strawberries, banana chunks, 1 cup Greek yogurt, and 1 cup milk to a blender. Add 1 tablespoon honey (or maple syrup) and 1 teaspoon fresh lemon juice to brighten the flavor.

Add 1 cup ice for a thicker, chilled texture. If using optional add-ins (0.25 tsp vanilla, 1 tsp chia or ground flax, or 1 scoop protein powder), add them now.

Secure the blender lid and blend on high for 45–75 seconds, or until the mixture is completely smooth and no large fruit pieces remain. Stop and scrape down the sides with a spatula if needed, then blend an additional 10–15 seconds.

Check consistency. If too thick, add 1–2 tablespoons milk at a time and pulse until desired pourable consistency is reached. If too thin, add a few more ice cubes or a small piece of frozen banana and blend briefly.

Pour the smoothie into a 16-ounce glass. Garnish with a strawberry slice and banana slices on top or on the rim if desired.

Serve immediately with a straw. Leftover smoothie can be refrigerated for up to 24 hours but will separate; re-blend or shake before serving.