Parker Rip-curl Smoothie Recipe

Prepare fruit

If using fresh strawberries and pineapple, hull and halve the strawberries and core and chop the pineapple into roughly 1-inch chunks. If using frozen fruit, measure the frozen pieces and proceed without thawing.

Place the strawberries, pineapple chunks, banana, Greek yogurt, and cranberry juice into a high-speed blender.

Add the orange juice (or cold water) to help the blender move. If you prefer a thicker smoothie use less liquid; for a thinner smoothie add up to an extra 1/4 cup.

Add honey or maple syrup if you prefer a sweeter drink. Add the fresh lime juice to brighten the flavors. These are optional — taste after blending and adjust if needed.

Add the ice cubes to the blender. Secure the lid and blend on high for 45–90 seconds, or until completely smooth and creamy. Pause and scrape down the sides with a spatula if needed, then blend again for 10–15 seconds.

Check consistency and sweetness. If too thick, add 1–2 tablespoons of orange juice or water and pulse to combine. If not sweet enough, add an additional 1 teaspoon of honey or maple syrup and blend briefly.

Pour the smoothie into two chilled glasses (or one large glass).

Garnish each glass with a sprig of fresh mint and a fresh cranberry or strawberry slice on the rim.

Serve immediately for best texture and flavor.