Lemon Smoothie

Wholesome Cove

This lemon smoothie recipe blends fresh lemon zest and juice with frozen banana, Greek yogurt, and honey for a drink that's thick enough to hold a straw upright and bright yellow from the zest alone. Ready in five minutes, it's tart, a little sweet, and cold enough to sip slowly.

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Prep Time 5

Total Time 5

Course Drinks

Cuisine American

Servings smoothies

Calories 195 kcal

Equipment

High-speed blender
Handheld citrus juicer
Microplane zester
Glass measuring cups
Glass storage jars - for leftover portions
Freezer-safe silicone bags - for pre-freezing banana slices
Tall smoothie glasses
Silicone spatula - for scraping down the blender jar

Ingredients

2 medium lemons - zested and juiced (about 1 tablespoon zest and ¼ cup or 60 ml juice)
1 large ripe banana - sliced and frozen at least 2 hours ahead
1 cup plain Greek yogurt - 240g
1 cup unsweetened almond milk - 240ml
2 tablespoons raw honey - 30ml
1 cup ice cubes - 140g
1 pinch salt

Instructions

Wash both lemons and zest the bright yellow outer layer with a microplane, avoiding the bitter white pith. Set aside about 1 tablespoon of zest.
Cut each lemon in half and juice with a handheld citrus juicer, catching the seeds. You should have about ¼ cup (60 ml) of juice.
Add the almond milk, Greek yogurt, and honey to the blender jar in that order so the honey doesn't stick to the bottom.
Add the frozen banana slices, lemon zest, lemon juice, and a pinch of salt to the blender.
Add the ice cubes on top of the other ingredients to ensure even crushing.
Blend on low speed for 10-15 seconds to break up larger pieces, then increase to high and blend for 45-60 seconds until fully smooth. Scrape down the sides halfway through if needed.
Taste and adjust sweetness with extra honey or thin with more almond milk if desired.
Pour into two tall glasses and serve immediately for the best texture.

Notes

Zest the lemons before juicing them — once cut, the peel is much harder to zest cleanly.
Use a fully frozen banana, not a fresh one, to achieve a thick, milkshake-like texture instead of a slushy one.
Avoid the white pith when zesting, as it's bitter and will dull the bright citrus flavor.
Adjust honey to your lemons, not the recipe — lemon acidity varies by season, so taste before adding the full amount.
Chill your glasses beforehand to keep the smoothie colder for longer while you drink it.
Don't over-blend — blending past the point of smoothness warms the mixture from friction and softens the texture.
If your blender struggles with the frozen banana, add two extra tablespoons of almond milk to help it move.
Use full-fat Greek yogurt for a richer, creamier texture — low-fat versions will result in a thinner drink.
Rinse the blender jar right after pouring — citrus and honey residue is much harder to scrub once it dries.
For a vegan version, swap the Greek yogurt for a plant-based alternative and use maple syrup instead of honey.

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 32gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 75mgPotassium: 380mgFiber: 3gSugar: 24gVitamin A: 2IUVitamin C: 35mgCalcium: 15mgIron: 2mg

Keyword citrus smoothie, easy smoothie, healthy breakfast, lemon smoothie, summer drink