Fresh raspberries and mint are blended with cubes of frozen kefir plus a little honey for balance in this frosty, fresh smoothie. The kefir cubes, which make the smoothie cold and creamy without watering down the flavor like regular ice cubes, can be made in advance and stored in a ziploc freezer bag.
Note: Be sure to select plain, whole-milk kefir to make the kefir cubes. This recipe makes four kefir ice cubes, enough for one drink; if you're making more than one smoothie, be sure to make the number of kefir cubes you need. The raspberry seeds don't bother me, but you could purée the fruit first and strain the seeds out before proceeding with the recipe if you prefer.
- For the Kefir Ice Cubes:
- 1/2 cup plain whole-milk kefir (see note)
- For the Smoothie:
- 4 ounces (1 cup) fresh raspberries
- 2 large mint leaves
- 1 tablespoon honey
- 1/4 cup plain whole-milk kefir
- 4 Kefir ice cubes
- Additional fresh raspberries, for garnish (optional)
For the Kefir Ice Cubes: Divide kefir between 4 slots of an ice cube tray, using about 2 tablespoons for each cube. Freeze overnight, remove from the tray, and store in a zipper-lock bag in the freezer.
For the Smoothie: In a blender, blend raspberries until a rough puree forms. Add mint leaves, honey, liquid kefir, and kefir ice cubes and blend until completely smooth. Garnish with additional raspberries, if desired, and serve immediately.
blender, ice cube tray