As the weather turns warmer we find ourselves craving something cold to drink.  Joe and I enjoy a cold smoothie after a long walk or after working in the yard.   These smoothies are very low in calories but they will satisfy your taste buds and replenish your energy.  I found this recipe in an old Cooking Light magazine and it’s so simple with only four ingredients yet it’s packed with flavor.  If you’re a fan of lemon and berries you’ll definitely love this.

All you need is lemon sorbet, sparkling water (plain or lemon) frozen berries, and honey.

Pour 2 cups of sparkling water into a blender.

Add 1 cup of lemon sorbet, or half of a 1 pint carton.

Next comes the frozen berries, about 1 1/2 cups.  Most times I find 16 ounce packages of frozen berries so I just empty half the bag into the blender and you’ll have just the right amount for the next batch of smoothies.

Squeeze about a tablespoon honey over top of the berries or a little more if you like it sweeter.

Put the lid on the blender and start pulsing until it the berries start breaking down.  Then blend on medium high or high until well blended and no chunks appear.

Wasn’t that easy.

Now this is optional but I like to strain all those little seeds from the berries.  It only takes a couple minutes to run this through the strainer.

Just run your spatula around in a circular motion and the seeds will collect in the bottom of the strainer.

Joe could care less whether I strained the seeds but I find that when you get to the bottom of the drink it’s really grainy and I would prefer to just take the extra step to make it smooth.  After all it’s supposed to be a Smoothie!

Pour into your favorite glass.


Berry Smoothie (adapted from Cooking Light July, 2004 magazine)

2 cups Sparkling Water
1 cup Lemon Sorbet
1 1/2 cups frozen Berries of your choice
1 tablespoon Honey

In a blender combine sparkling water, lemon sorbet, frozen berries and honey.  Pulse until berries start to break up.  Blend on medium high until mixture becomes a thick slushy consistency.  Pour mixture through a strainer to remove seeds.

Pour into glasses.

Makes 2 – 3 servings