This smoothie is too thick for a straw, and that is deliberate. Two clearly separate mixtures make it up: a frozen banana base flavoured with barley grass and fresh mint, and a purée of frozen raspberries blended with coconut water. You pour them alternately into a tall glass, without trying to mix them, and you end up with green and pink layers that meet on the spoon. A few goji berries and coconut flakes on the surface are all it takes to finish the picture.
Frozen barley grass-mint and raspberry smoothie, in two layers
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Ingredients
- 2 to 3 frozen bananas
- 145 g frozen raspberries
- 1 young coconut (the water and the flesh)
- About ten fresh mint leaves
- 1 tsp barley grass juice powder
- Goji berries, dried white mulberries and desiccated coconut, to garnish (optional)
Method
- Open the coconut, strain the water and scoop out the flesh, detaching it from the shell.
- Blend the frozen bananas with half the coconut water, the barley grass powder and the mint leaves, until smooth and thick. Set aside.
- Rinse the jug, then blend the frozen raspberries with the rest of the coconut water and the coconut flesh, until smooth.
- Pour the two mixtures alternately into a tall glass or jar, spoonful by spoonful, without stirring.
- Scatter with goji berries, white mulberries and desiccated coconut, then serve at once with a spoon.
Tip
Rather than sifting, use a small battery-powered or rechargeable milk frother: dipped for a few seconds in a little coconut water, it dissolves the barley grass powder with no lumps, before you stir it into the rest of the mixture. Add the mint at the end of blending, for a few seconds only: worked too long, it releases a grassy bitterness that masks the barley grass's own vegetal note. No fresh coconut to hand? Replace the coconut water with filtered water and the flesh with two spoonfuls of coconut cream, the result stays very close. The two mixtures are spooned in, not poured in a stream: that is what gives the clean layers.
For ice cream that works every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour or watching the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or slush), and in a few minutes the machine hands you a smooth, creamy texture with no crystals. It is the appliance we adopted this summer for our plant-based ice creams.
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FAQ: your questions about the frozen barley grass-mint and raspberry smoothie
How do you make a smoothie with coconut water?
Coconut water is a fine replacement for water or plant milk in a smoothie: it is lightly sweet, very fluid, and it does not crush the taste of the fruit. Allow 150 to 200 ml for two portions, added gradually during blending rather than all at once, so you keep control of the texture. It works particularly well with red berries, pineapple and mango. One fresh young coconut yields about 300 ml, and its flesh serves as a creamy base.
Can you make a smoothie with frozen fruit?
Not only is it possible, it is often preferable: frozen fruit gives a thick, cold smoothie without resorting to ice cubes, which dilute the flavour. It is also picked ripe and frozen quickly, which preserves its qualities well. The only thing to watch is the blender: blend the liquids first, then add the frozen fruit bit by bit. A mix of half frozen and half fresh fruit gives the most pleasant texture.
What can I do with a lot of fresh mint?
Far more than mint tea. It is chopped into fruit salads and tabboulehs, blended into smoothies and pestos, and it flavours a jug of cold water or a plant yoghurt sauce. You can also freeze it chopped in an ice cube tray with a little water or olive oil, to have it all year. Dried at low temperature, it keeps for months in a jar, even if it loses some of its freshness.
What is the best way to store fresh mint?
The most effective method is to treat mint like a bunch of flowers: trim the stems, stand them in a glass of water and cover the whole thing with a plastic bag, in the fridge. It then lasts a good week. Another option is to wrap the stems in a slightly damp cloth and place them in the vegetable drawer. What to avoid is the sealed bag with no moisture, where the leaves blacken in two days.
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