Kiwi and fruit tea both bring a bright acidity, so half a banana is all it takes to round things off. The spinach turns the glass a fresh green but hardly shows in the flavour.
2
kiwi peeled
½
banana
20 g
baby spinach
5 oz
fruit tea brewed and cooled
Garnish: No garnish · Ice: Served up, no ice
Fresh and tangy, with kiwi in front, a soft banana body and a gentle berry note from the tea.
Kiwis are well known for their high vitamin C content, and their tangy flesh keeps green smoothies from tasting flat. Baby spinach is the classic starter green: its leaves are tender and mild, and it adds colour and some vitamin K and folate without a grassy taste.
Instead of juice, this recipe uses cooled fruit tea as the liquid. It adds a light berry and hibiscus note and keeps the drink less sweet. A good choice for breakfast or as a refreshing drink after a walk.
Barely. Baby spinach is very mild, the kiwi and tea dominate the flavour.
It tastes best fresh. Kept airtight in the fridge it is fine for a few hours, but the colour dulls and the kiwi can turn slightly bitter.
Yes, but the smoothie will taste flatter. Add a squeeze of lemon juice to compensate.
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