Lemon Ginger Tropical Fruit Smoothie
This refreshing smoothie combines Tetley's Lemon & Ginger tea with frozen pineapple, peaches, and turmeric all layered with creamy coconut milk, Green yogurt, and sea moss gel for a tasty and good-for-you drink.
Preparation time: 20 minutes
Cook time: 5 minutes
Total time: 20 minutes (+30 minutes standing time)
Skill Level: Easy
Makes: 2
Ingredients
- 4 Lemon & Ginger tea bags
- 1 1/2 cup (375 mL) boiling water
- 1 cup (250 mL) plain Green yogurt
- 1/2 cup (125 mL) coconut milk
- 2 tbs (30 mL) agave syrup
- 1 cup (250 mL) frozen peach slices
- 1 cup (250 mL) frozen pineapple chunks
- 2 tbs (30 mL) sea moss gel
- 1 tsp (5 mL) ground turmeric
Garnish
- 2 chunks frozen pineapple, thawed
- 2 slices frozen peach, thawed
- 2 skewers or cocktail picks
Directions
- Steep Tetley's Lemon & Ginger Tea in 1 1/2 cups (375 mL) boiling water for 5 minutes. Discard tea bags and let cool for 30 minutes.
- In a large measuring cup, whisk together Greek yogurt, coconut milk, and agave syrup until smooth.
- In a blender, combine cooled tea, froze peaches, pineapple, sea moss gel, and turmeric until smooth. Alternating between yogurt mixture and fruit mixture, divide between 2 glasses. Swirl using a long spoon or straw.
- Garnish: Thread 1 peach slice and 1 pineapple chunk onto each skewer and garnish the smoothies. Serve immediately.
Tips
- Sea moss is an edible red algae that boasts a number of antioxidants, minerals, and vitamins. You can purchase sea moss gel or make your own.
- To make your own sea moss gel, rinse sea moss and soak overnight until plump. Rinse with water until water runs clear. In a high-speed blender, blend 1/2 cup tightly packed sea moss with 1/3 cup water until a gel-like consistency is reached. If needed, add more water a tablespoon at a time. Pour into a jar and keep refrigerated for up to 1 month. Add as needed in smoothies, use as a thickener, a face mask, or as nourishment for potted plants.
- Replace frozen peaches in this recipe with frozen mango if desired.