Sour Raspberry Smoothie
YIL sour smoothies are a thing after accidentally making a sour raspberry smoothie, and searching for “sour smoothie recipes” to make sure it was a thing and I wasn’t breaking a taboo (not that I’d be opposed).
I’ve never had raspberries until now, and they taste nothing like strawberries—why did I think they’d taste like strawberries? I’ve never had raspberries, because I do not react well to blue/purple berries, like blackberries and blueberries—or “bloobs”, as Charlise calls them.
I put fruits I can’t tolerate the sensory input of into smoothies, because I can still reap the benefits. If I am feeling daring, I will add leafy greens, if only because I’m borderline allergic and cannot always eat salads. As I’ve said before, salads are usually healthy for people, but they’re not actually healthy for me.
The usual response: “Someone wants to be a special snowflake.” ?
I prefer life more when I’m not dealing with reactions to yeast, lactose and molds. ?
This smoothie was supposed to be sweeter, like strawberry-banana smoothies usually are. Perhaps using orange juice on a fruit I’d never tried before wasn’t a wise idea? ? The honey makes the initial sourness more tolerable, so it’s not this shock of “WOW!” It tastes a bit like a sour Starburst or Skittles candy, or perhaps a sugar-free (but super-freaking-sweet Lifesaver hard candy), but lasts longer and requires little-to-no effort.
…unless, of course, you factor in raspberries’ seeds. Talk about a rude awakening ? They’re harmless, but annoying.
I also can’t promise it’s “healthy” in the sugar department, but whatever. It’s my [smoothie] party, and I’ll make and drink it if I want to. ? I probably won’t make it again for a while, though, because I enjoy mildly-sweet smoothies that are also savory…and I’m not big on sweets. I’d definitely rather drink a smoothie than eat cake, though—unless it’s chocolate cake, marbled cake, or red velvet cake.
I enjoy drinking my smoothies cold whilst eating warm fries. ?? This one is perfect for that. ??
- 4oz. orange juice
- 125g frozen raspberries (approx. 1 cup)
- 54g frozen banana, sliced (approx. half a banana)
- Honey to taste (optional; I tared the blending cup and added 3g)
- Pour orange juice into the blender.
- Dump half of your frozen fruit in, then pulse until smooth.
- Add the rest of your fruit to the blender in small portions, pulsing between additions.
- If desired, add honey. Try not to get it on the sides, because it will stick there and be difficult to spread during blending.
- Enjoy as-is, or transfer to a freezer-friendly container and freeze to enjoy later as a sorbet.
- Stop blending if the ingredients stop moving or barely move. Unplug the blender, remove the lid, and rearrange the ingredients with a spatula.
- If you dislike the raspberry seeds, remove them before freezing the raspberries or run the finished smoothie through a fine sieve. You may need to gently stir a spoon through the mixture to help it move through.