Jasmine Strawberry Smoothie Recipe

Steep Tea

Bring 0.5 cup water to just below boiling (about 175–185°F / 80–85°C). Place 1 tsp loose-leaf jasmine tea or 1 jasmine tea bag in the hot water and steep for 2–3 minutes to avoid bitterness. Remove the tea leaves or bag and let the infusion cool to room temperature (about 5–10 minutes).

If the tea cooled too much or you want a slightly larger volume of liquid, stir in up to 2 tablespoons hot water to bring it back to warm, then let it cool again until lukewarm. You should end up with approximately 1/3 cup of jasmine tea.

Prepare the fruit: hull and halve the strawberries if large. Break the banana into chunks. Measure out Greek yogurt, honey (or agave), and cold almond milk.

Add ingredients to blender in this order: cooled jasmine tea infusion, 1.5 cups hulled strawberries, 1/2 cup banana chunks, 1 cup Greek yogurt, 1 tablespoon honey, 3 tablespoons cold almond milk, and 6 ice cubes. Adding liquids first helps the blades move smoothly.

Blend on medium-high for 45–60 seconds, stopping to scrape down the sides once, until the mixture is smooth and velvety. If the smoothie is too thick, add 1 tablespoon more almond milk or 1–2 tablespoons cold water and blend 10–15 seconds more. If too thin, add a few more ice cubes or a small handful (1/4 cup) of frozen strawberries and blend again.

Taste and adjust sweetness: add up to 1 teaspoon more honey or agave if you prefer sweeter, then pulse briefly to combine.

Pour the smoothie into two chilled glasses (about 10–12 oz each) or one large glass. Garnish each serving with 1–2 fresh strawberry slices and an edible jasmine flower or a small mint sprig.

Serve immediately with a straw. Enjoy chilled.