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Drinks and Sips · Card DR01
Blackberry Mint Smoothie
Frozen blackberries and tangy Greek yogurt blend into a thick, dusty-pink smoothie with a cool thread of fresh mint running through it. A few frosted berries and a mint sprig on top make it look like more effort than five minutes. Pour it into jars on a hot Saturday morning.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 2
- Level
- Easy
- Cuisine
- American
Method
Step 1: Pour the cold milk into the blender jar first, add the mint leaves and pulse 4 or 5 times until the leaves are shredded into tiny green flecks.
Step 2: Add the yogurt, banana, honey and salt, then tip the frozen blackberries in last so they sit on top and get pulled down gradually.
Step 3: Blend on low for 15 seconds to break up the fruit, then switch to high for 40 to 50 seconds until the smoothie is thick, even and a uniform dusty pink.
Step 4: Taste and add a little more honey if your berries are tart; if the blender stalls, add milk 1 tablespoon at a time rather than all at once.
Step 5: Divide between two glass jars and set the reserved frozen berries on top so their frosty coating stays visible for a minute or two.
Step 6: Tuck a mint sprig beside the berries, add straws and serve right away before the smoothie loosens.
Kitchen note
Shredding the mint in milk before anything else goes in gives the blades room to chop the leaves finely, so you taste mint everywhere instead of hitting stringy bits in the straw.
Easy swap
Use a dairy-free vanilla yogurt and oat milk, and swap maple syrup for the honey, for a vegan version with the same pink color.
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