Sinh Tố Dâu- Strawberry Smoothies Recipe

1. Prepare fruit

Wash the strawberries thoroughly, remove the green tops (hull) and halve or quarter large berries so they blend evenly. Peel the banana and break into 1–2 inch chunks.

2. Chill or freeze

If you prefer a thicker, colder smoothie, pre-freeze the halved strawberries or banana chunks for at least 1 hour. Otherwise use fresh and add the ice cubes listed in ingredients.

3. Add ingredients to blender

Place strawberries, banana, yogurt, milk, honey (or sugar), lime juice (if using), and vanilla (if using) into the blender. Add ice cubes last so they sit on top.

4. Blend until smooth

Secure the lid and blend on medium-high speed for 45–90 seconds, or until the mixture is completely smooth and there are no large fruit pieces. Pause and scrape down the sides with a spatula once if needed, then blend again for 10–15 seconds.

5. Adjust texture and sweetness

Check consistency. For a thinner smoothie, add 2–4 tbs (30–60 ml) more milk and pulse to combine. For a thicker smoothie, add a few more ice cubes or 2–3 frozen strawberry pieces and blend briefly. Taste and add more honey or sugar 1 tsp at a time if needed; blend briefly to incorporate.

6. Pour the smoothie into two tall glasses (or one large glass). If desired, garnish each glass with two strawberry slices on the rim and a sprig of mint. Drizzle a small amount of extra honey over the top for shine and sweetness.

7. Serve immediately with a straw. Leftover smoothie can be refrigerated in a sealed container for up to 24 hours but will lose some texture and brightness — reblend briefly before serving if separation occurs.