Instead of water, this smoothie uses cooled fruit tea as its base, which adds aroma without sugar. Cranberry sauce brings tang and colour, and the banana makes it creamy.
5 oz
fruit tea brewed and fully cooled
1
banana
Garnish: No garnish · Ice: Served up, no ice
Creamy and tangy with a fruity tea aroma, jammy cranberry and mellow banana sweetness.
Using tea as a smoothie base is a simple trick: fruit tea adds flavour and colour without extra sugar or calories. Here it meets cranberry sauce, the tart, jammy condiment known from Thanksgiving and Christmas dinners, and a ripe banana for body. The result is a pink, creamy glass with a pleasant sourness.
The smoothie is plant based and a good use for leftover cranberry sauce in winter. Plan ahead: the tea needs time to cool completely.
A berry or hibiscus blend gives the best colour and a fitting flavour.
Yes, as long as the cranberry sauce contains no gelatin.
No, always let it cool completely; hot liquid in a sealed blender can be dangerous and changes the taste.
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