This is why.
Several years ago, my younger daughter gave me a book named, simply enough, Smoothies. It was for my birthday…which is in February. In anticipation of summer, I think, and that I might then make her smoothies! I’m sure I did.
It’s a colorful book, both the pages and the recipes, with useful tips at the beginning on techniques and preparing fruit. Two tips in particular have been my guide, whether I’m following something specifically from the book, or putting something together from what I have on hand.
One is to blend ingredients by starting with the liquids and adding the solids, to help prevent ingredients getting clogged at the bottom of the blender. One of those little common-sense things that you see in writing, and think, “Oh. Of course!”
The other is to prepare fresh fruit and freeze it, so that you don’t need to add ice later (or less of it), therefore not diluting the fruit’s fresh flavor.
A few years ago, on a beach vacation, we stopped at a fruit market along the way and bought melons, berries, bananas. probably plums or peaches, just a nice assortment. I thought it would be fun to have cold smoothies on hand in the fridge all week after a hot day on the beach. And you know, it was. That first day, I cut up the fruit, and put it on a flat tray and into the freezer (to individually freeze and not freeze in a lump), and then into resealable bags. Along with yogurt and juice, sometimes a little honey for some additional sweetness, I’d mix whatever combo seemed good at the moment. And when that pitcher was done, I’d put together a different combo.
I don’t actually make smoothies often, but because I made a point of it that trip, set it all up for myself, it kind of crossed over from a small production to more of just something to quickly throw together.
I often have bananas in the freezer, so now it’s no big leap to pull them out, and, with some yogurt and juice, have a smoothie in a few minutes.
And that’s why, when I cut up a watermelon from the farmers market the other day, and the cubes filled two bowls, I had the instinct to go ahead and freeze one bowl’s worth. And with those cubes frozen, the next natural thing to do was to make a smoothie.
In the book Smoothies, they have a recipe that uses watermelon, lemon sorbet and mint. I had a little mango sorbet left, a mango in the fruit drawer, and lots of basil in the garden. So I went with a watermelon, mango and basil combo.
Into the blender:
- 1/2 cup mango sorbet
- 3/4 cup plain Greek yogurt
- 3 tablespoons fresh-squeezed lime juice (the juice of one lime)
- 1 diced fresh mango (when diced, it equaled about a half-cup)
To that (a few cubes at a time to allow them to be more easily blended), add:
- 3 cups frozen, diced watermelon cubes
- 4 basil leaves, finely chopped
If anything gets clogged, just stop the blender and use a wooden spoon to break it up.
I’ll tell you, this smoothie is worth it for the color alone! A gorgeous peachy shade.
And the bonus is that the taste lives up to the gorgeous color! Bright watermelon, floral mango, a little tartness from the lime. And then, minty basil.
Plus, I got to treat my daughter to a smoothie, inspired by her gift, before she heads back to school again!