Lychee, raspberry and rose smoothie

Published: 31 Jul 10
Updated: 18 Mar 24

Test kitchen approved

This perfumed raspberry smoothie is great for a summer morning pick-me-up.

Serves 2
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

Method

Put the first 5 ingredients in a liquidiser and blend until smooth. Add the lemon juice and honey to taste, then serve immediately.

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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