Cranberry Almond Smoothie

This smoothie blends cranberry juice with almond milk, Greek yogurt, banana, and ice for a drink that is cold, tart, and lightly sweet. The banana softens the cranberry sharpness and gives the drink body without needing extra sugar.

By Julienne

Servings: 4

Ingredients

• 360 ml cranberry juice chilled
• 240 ml unsweetened almond milk chilled
• 240 g plain Greek yogurt
• 120 g banana peeled and sliced
• 240 g ice
• 20 g honey
• 5 ml vanilla extract
• 1 g fine salt
• 120 ml cranberry juice chilled

Instructions

1. Add 360 ml cranberry juice, 240 ml almond milk, 240 g Greek yogurt, 120 g banana, 240 g ice, 20 g honey if using, 5 ml vanilla extract if using, and 1 g salt if using to the blender. All ingredients are in the blender and the lid is secure.
2. Blend on high until the mixture is completely smooth and frothy, about 30 to 45 seconds. If the blender stalls, stop and add the remaining 120 ml cranberry juice, then blend again. The smoothie looks thick, evenly pink, and no ice pieces are visible.
3. Taste and adjust only if needed with the remaining cranberry juice, then pour into 4 glasses. If desired, strain through a fine-mesh strainer for a silkier drink. Each glass is filled and the texture is creamy and drinkable.
4. Serve immediately while cold. The smoothie is fully mixed, cold, and ready to drink.