Lychee, raspberry and rose smoothie
- Published: 31 Jul 10
- Updated: 18 Mar 24
This perfumed raspberry smoothie is great for a summer morning pick-me-up.
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Serves 2
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Ready in 5 minutes
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Ingredients
- 200g Greek yogurt
- 150g fresh or frozen raspberries
- 16 lychees, peeled and stones removed
- ½ tsp rosewater
- 200g ice cubes or crushed ice
- Squeeze of lemon juice to taste
- 1-2 tbsp runny honey to taste
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Method
Put the first 5 ingredients in a liquidiser and blend until smooth. Add the lemon juice and honey to taste, then serve immediately.
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- Recipe from August 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 154kcals
- Fat
- 6.3g (4.3g saturated)
- Protein
- 6.2g
- Carbohydrates
- 18.2g (18.6g sugar)
- Salt
- 0.4g
delicious. tips
Depending on the potency of your brand you may need to add a little extra rosewater.
This will keep in the fridge for up to 24 hours
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