Pink Breeze Smoothie with Grapefruit, Lychee and Cashew
An original, aromatic, and creamy smoothie that blends the citrusy brightness of pink grapefruit, the floral sweetness of lychee, and the silky body of cashew. A hint of rose water and a little oats create an elegant, balanced drink perfect for breakfast or a snack.
Ingredients
- 220 g pink grapefruit, peeled and seeded (in wedges)
- 140 g lychees, peeled and pitted (fresh or descongelados)
- 40 g raw cashews (remojados 10 minutos and escurridos)
- 20 g rolled oats (suaves)
- 160 g plain yogurt (cold)
- 240 ml unsweetened almond milk (cold)
- 15 ml honey (ajustar to taste)
- 2.5 ml rose water (optional, no exceder)
- 80 g ice (approx.)
- 10 g chopped pistachios (for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the soaked and drained cashews, rolled oats, and almond milk in a blender. Blend for 30 seconds to start softening the mixture.
- 2
2. Add the pink grapefruit, lychees, plain yogurt, honey, rose water, and ice. Blend for 45 to 60 seconds until the smoothie is silky, thick, and very cold.
- 3
3. Taste and adjust the sweetness with a little more honey if desired. If you prefer a lighter texture, add a small splash of extra almond milk and blend again for 10 seconds.
- 4
4. Serve immediately in two glasses and finish with the chopped pistachios on top for a crunchy contrast.
- 5
5. For an extra-chilled presentation, chill the glasses for 5 minutes in the refrigerator at 39 °F / 4 °C before serving.
Chef tips
Peel the grapefruit well to avoid too much pith and bitterness. Use rose water sparingly, as even a little extra can overpower the drink. For an even smoother texture, blend the liquids with the cashews longer before adding the ice.
Substitutions
You can replace the plain yogurt with plant-based yogurt for a dairy-free version. Honey can be swapped for maple syrup. If you do not have pistachios, use sliced almonds. Lychee can be replaced with ripe pear, though the floral profile will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
