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Raspberry Lemonade Smoothie - Bright, Tangy, and Refreshing

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Frozen raspberries (1 to 1 1/2 cups): The star of the show. Frozen berries make it thick and icy.
  • Fresh lemon juice (2–3 tablespoons): Squeezed from about half to one lemon. Add more if you love a sharper tartness.
  • Lemon zest (1/2 teaspoon, optional): Boosts lemon aroma without extra acidity.
  • Liquid (3/4 to 1 cup): Use cold water for a classic lemonade vibe, or use coconut water for a hint of sweetness and electrolytes. Almond milk or oat milk makes it creamier.
  • Sweetener (to taste): Maple syrup, honey, or agave (1–2 tablespoons). If your raspberries are very tart, you may want a touch more.
  • Greek yogurt or dairy-free yogurt (1/4 to 1/2 cup, optional): Adds creaminess and protein.
  • Ice (a handful, optional): Only if you want it extra frosty or you used fresh berries.
  • Pinch of salt (optional): Just a tiny pinch makes the flavors pop.

Method
 

  1. Prep your lemon: Zest the lemon first, then cut and juice it. Set both aside. Fresh juice makes a difference here.
  2. Load the blender: Add liquid to the blender first, followed by lemon juice, raspberries, yogurt (if using), sweetener, lemon zest, and a pinch of salt.
  3. Blend until smooth: Start low, then increase to high for 30–45 seconds. Scrape the sides if needed and blend again until silky.
  4. Taste and adjust: If it’s too tart, add a little more sweetener. If it’s too thick, splash in more liquid. If you want it icier, add a few cubes and blend again.
  5. Serve right away: Pour into a chilled glass. Garnish with a lemon wheel or a few whole raspberries if you like.