Smoothies have a reputation for being a bit of a faff. Out comes the big mixer, then the lid, the gasket, the jar, and by the time you’re done there’s more washing up than breakfast. A hand blender skips most of that. You blend right in the glass or a tall jug, rinse the blade under the tap, and that’s the end of it.
Frozen berries are the easy way to go. Strawberries, blueberries, mixed berries, whatever the shop has. They make the smoothie cold and thick without any ice, and ice is what waters it down and leaves little crunchy bits. If all you have is fresh fruit, pop it in the freezer for an hour first, or add a few ice cubes at the very end.
Curd is what gives the smoothie its body. Thick, plain curd works best, and Greek yoghurt makes it even creamier if you have some. Watery curd gives a thin drink, so hang it in a muslin cloth for ten minutes if yours is runny. Sourness varies a lot from one tub to the next, which is why it’s worth tasting before you add any sweetener. A
Smoothies have a reputation for being a bit of a faff. Out comes the big mixer, then the lid, the gasket, the jar, and by the time you’re done there’s more washing up than breakfast. A hand blender skips most of that. You blend right in the glass or a tall jug, rinse the blade under the tap, and that’s the end of it.
Frozen berries are the easy way to go. Strawberries, blueberries, mixed berries, whatever the shop has. They make the smoothie cold and thick without any ice, and ice is what waters it down and leaves little crunchy bits. If all you have is fresh fruit, pop it in the freezer for an hour first, or add a few ice cubes at the very end.
Curd is what gives the smoothie its body. Thick, plain curd works best, and Greek yoghurt makes it even creamier if you have some. Watery curd gives a thin drink, so hang it in a muslin cloth for ten minutes if yours is runny. Sourness varies a lot from one tub to the next, which is why it’s worth tasting before you add any sweetener. A spoon of honey is usually plenty. Ripe banana is a good alternative, and it also makes the texture silkier.
A hand blender works a little differently from a jar mixer, so the order matters. Pour the liquid in first, then the curd, then the fruit on top. Keep the blade at the bottom, switch it on, and slowly move it up and down. If you start with the fruit at the bottom, the blade just spins in the air. Frozen fruit is hard, so let the berries sit for two or three minutes on the counter before blending. Your blender will thank you.
Once it’s smooth, check the thickness. Too thick, add a splash of milk. Too thin, drop in a few more berries or a spoon of oats. Oats are a good one if you want the smoothie to keep you full till lunch, since they add fibre and make it a little heartier. A handful of soaked chia seeds work too.
Drink it fresh, as when left standing, it separates, and the colour dulls. If you must make it ahead, keep it in a closed bottle in the fridge for a few hours and shake well before drinking.
