Pearled Apple, Fennel and Yogurt Smoothie with Rosemary Honey
An original, elegant smoothie that blends the freshness of green apple with the gentle anise note of fennel, creamy yogurt, and a drizzle of rosemary-infused honey. Balanced, silky, and highly aromatic.
Ingredients
- 180 g green apple (without core, diced)
- 70 g fennel bulb (sliced finas)
- 240 g plain Greek yogurt (cold)
- 180 ml oat milk (cold)
- 18 g honey (for infusionar with romero)
- 2 g fresh rosemary (solo the leaves)
- 15 ml lemon juice (freshly squeezed)
- 12 g chia seeds (for cuerpo and textura)
- 80 g ice (approx.)
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 honey and fresh rosemary leaves in a very small saucepan. Warm over very low heat for 2 to 3 minutes, keeping the mixture below about 140°F (60°C), just enough to perfume the honey without boiling it.
- 2
2. Remove from the heat, let it stand for 2 minutes, and strain if you want an ultra-smooth texture. Set the infused honey aside.
- 3
3. Wash the green apple, remove the core, and cut it into cubes. Wash the fennel bulb and slice it thinly so it blends easily.
- 4
4. Add the green apple, fennel, plain Greek yogurt, oat milk, lemon juice, chia seeds, ice, and rosemary honey to the blender jar.
- 5
5. Blend for 45 to 60 seconds, until the smoothie is creamy, even, and lightly frothy. If you want a thinner texture, add a little more oat milk and blend again for 10 seconds.
- 6
6. Taste and adjust with a few extra drops of lemon juice if you want a brighter profile. Serve immediately in 2 chilled glasses.
Chef tips
For an even silkier texture, chill the apple and fennel beforehand. If you prefer a milder anise note, use only the most tender part of the fennel bulb.
Substitutions
You can swap oat milk for almond milk if you do not need a nut-free version. Greek yogurt can be replaced with thick plain yogurt. Honey can be replaced with maple syrup for a vegan version, along with plant-based yogurt.
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
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