This Red, White, and Blue Frozen Fruit Smoothie has red raspberries, white bananas, and blue blueberries as ingredient colors, creating a patriotic, summer smoothie! It’s healthy and delicious with naturally sweet honey and loads of vitamins and antioxidants from the fruit. Make this layered smoothie anytime of the day for a refreshing treat!
Red, White, and Blue Frozen Fruit Smoothie
Hello again, this is Sara Maniez from Life’s Little Sweets! We have been beating the heat in our house by making blended, frozen fruit smoothies and they are so refreshing on a hot, humid day. I love incorporating fruit and berries into recipes, especially when they are in season and with the upcoming Labor Day weekend, I thought of this layered smoothie as a great option to serve to guests or make for yourself.
This Red, White, and Blue Frozen Fruit Smoothie is an easy and forgiving recipe that you can customize to your liking. It is one of those recipes that you can make as a breakfast, snack, or even a dessert!
This Red, White and Blue Frozen Fruit Smoothie:
- Makes 2 large 32 ounce mason jar glasses or 4 pint-sized smoothies
- Only has 6 ingredients
- Comes together in less than 20 minutes
- is Naturally sweetened
- is gluten-free
- and has vegan/non-dairy options
Tools You Will Need for Red, White, and Blue Frozen Fruit Smoothie
- 2 (32 ounce) wide-mouth mason jars or similar glasses, you can also use 4 pint-sized, wide-mouth mason jars
- blender
- wet measure
- baking spatula for scraping down in the blender and scraping down any fruit on the insides of the jars
- paper towels for wiping the insides of the jar between layers
- toothpicks or cocktail skewers for garnishing with fruit
Tips for Success for Red, White, and Blue Frozen Fruit Smoothie
- Banana Preparation: The day before (recommended) or 6-8 hours before, cut 4-5 large bananas into ½ inch sections, cover, and freeze.
- Chill your glasses: Not necessary, but this is helpful especially if you are in hot weather. Chill your glasses in the freezer for 5 minutes before you pour the first layer into the glass so the frozen mixture doesn’t melt.
- Add the liquid first: I had better luck blending the frozen fruit by adding the liquid (milk) first, then adding the frozen fruit.
- Blending: Try the “crush ice” setting first before moving to puree or liquefy, or similar settings on your blender. You might need to stop and scrape down the sides to get it completely blended. Remember to rinse out your blender container between layers!
- Customize it to your liking: Don’t feel confined; you can add more honey and milk if you want the mixture more sweet or if you want to make it more thin in consistency. Remember the smoothie will get more melt-y, especially if you are in hot weather. I tend to make the mixture thicker.
- Getting those layers: To get neat, even layers, use a canning funnel and/or a baking spatula to scrape down the sides of the glass.
- Keep it cold: Keep the glasses in the refrigerator, keeping them cold while you work on the next layer.
- It’s best having it right away: Right after you make this smoothie, have it right away because it’s a frozen drink and will melt. I have kept this for a few hours in the refrigerator and it was still good to drink. I have also kept this smoothie overnight in the refrigerator and in this case, it does separate and become more like juice. It still tastes good if you want to keep it overnight, I would just shake it up before drinking.
I hope you enjoy this Red, White, and Blue Frozen Fruit Smoothie; here’s to being refreshed and staying cool in the summer heat!
Ingredients
- 4-5 large bananas, sliced and frozen (prepared ahead of time)
- 1 bag (¾ bag, 340 g.) of frozen blueberries
- 1 bag (12 ounce, 340 g.) of frozen raspberries (can substitute strawberries)
- 2-1/4 cups of milk, adjust the amount depending on desired thickness *can substitute almond, coconut or preferred milk (3/4 cup for each fruit layer)
- 2-3 teaspoons honey per layer or more (can substitute maple syrup in the same amount for a vegan option)
- Optional: Fresh blueberries, bananas, and raspberries to garnish
- Optional: Whipped Cream (store bought or homemade)
Instructions
- Chill your glasses for 5 minutes in the freezer (recommended but optional).
- Starting with the raspberries, blend the frozen raspberries, desired amount of honey (I start with 2 teaspoons honey), and ¾ cup milk. Home Chef Tip: Try the “crush ice” setting first before moving to puree or or similar setting on your blender. You might need to stop and scrape down the sides to get it completely blended. You can add more honey and milk if you want the mixture more sweet or if you want to make it more thin in consistency. Home Chef Tip: To get neat, even layers, use a canning funnel and/or a baking spatula to scrape down the sides of the glass.
- Pour evenly into chilled glasses. Rinse out your blender and dry before adding the frozen bananas. Home Chef Tip: Keep the glasses in the refrigerator, keeping them cold while you work on the next layer.
- Blend frozen bananas, desired amount honey (depending on how ripe the bananas are you might not need to add any honey to this layer) and ¾ cup of milk. You can add more honey and milk if you want the mixture more sweet or if you want to make it more thin in consistency. Pour over raspberry layer. Rinse out your blender and dry before adding the frozen blueberries.
- Blend frozen blueberries, honey and ¾ cup milk. You can add more honey and milk if you want the mixture more sweet or if you want to make it more thin in consistency. Pour evenly over the banana layer.
- Garnish with whipped cream, if you chose, and garnish with fresh fruit. Enjoy!
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