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Beverage
4 - 6 glasses
15 minutes
0 minutes
Chef Tom Fraker
Smoothies come together quickly when freshly frozen fruit is on hand. See notes for how to freeze fresh fruits.
1 1/2 cups fresh squeezed organic orange juice
1 1/2 cups vanilla yogurt (low-fat)
3 cups South African Baby Pineapples, peeled, core left in
2 each organic bananas, peeled, sliced and frozen
3 ounces organic strawberries, washed, hulled, and frozen
Simple syrup to taste (2 tbsp sugar and 2 tbsp water)
3/4 cup pineapple sherbet
Heat the sugar and water to a boil, without stirring.
Once it boils, remove from heat and let cool. Left over Syrup may be refrigerated in a clean, sealed container up to one month.
In a blender, combine all of the smoothie ingredients until smooth. Serve in ice cold glasses.
You can freeze your own fresh fruit and save on any added sugar that may be included in prepackaged, frozen fruit. Wash the fruit well and drain or pat dry on clean cloth towels. Soft fruit such as raspberries need to be handled quickly and with care so they don't absorb all the water. Remove any hulls or bruised areas. Otherwise, fruit can be left whole. Lay fruit on parchment or plastic wrap and freeze in a single layer on a large rimmed baking or cookie sheet. Once frozen firm, transfer all fruit to labeled bags for future use in smoothies, hot cereal, baking, etc. For best flavor, use within two months.
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