Smoothies

Berry Smoothie with Rice Milk and Banana

Blackberries, blueberries and strawberries meet half a ripe banana and a splash of rice milk. The result is sweet, berry dark and light on the stomach.

4Editors’ rating
Taste4
Balance3.9
Easy to make4.1
Popularity40
Reader rating: No reader ratings yet. Be the first.
  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
Jump to recipe ↓

Ingredients

1

Garnish: A strawberry on the rim · Ice: Served up, no ice

Method

  1. Rinse the berries; hull and halve the strawberries.
  2. Peel the banana half and break it into pieces.
  3. Blend fruit and rice milk for about 40 seconds until smooth.
  4. Pour into a glass and serve.

Taste

Sweet and fruity with a slight tartness from the blackberries; thinner than a yoghurt smoothie but still smooth.

About this smoothie

Despite the old name, there is no yoghurt in this recipe: the creamy side comes from banana and rice milk. Rice milk is one of the mildest plant drinks and naturally slightly sweet, which suits delicate berries better than stronger oat or soy drinks.

Blackberries, blueberries and strawberries contribute vitamin C and fibre along with their colour. The banana binds everything and makes extra sweetener unnecessary. A good choice for breakfast or after a walk, and suitable for anyone avoiding dairy.

Bartender tips

  • For a thicker texture use frozen berries or freeze the banana in slices beforehand.
  • Blackberry seeds can be noticeable; blend a little longer or strain if you prefer it silky.

Variations

With yoghurt
Add 2 tablespoons of natural or plant yoghurt for a thicker, tangier smoothie.

Frequently asked questions

Is this smoothie vegan?

Yes, as long as you use a plain rice drink without added honey.

Can I use frozen berries?

Yes, frozen mixed berries work well and make it colder and thicker.

What can I use instead of rice milk?

Almond, oat or cow’s milk all work; the taste gets slightly richer.

Rate this cocktail

Reader rating

Updated: