Orange Smoothie
This orange smoothie recipe turns three fresh oranges, a frozen banana, and a scoop of Greek yogurt into a thick, spoonable drink in about ten minutes. Seven ingredients go into the blender, and the ice keeps the texture close to soft serve instead of a thin juice.
Equipment
- High-speed blender - strong enough to fully break down orange segments and frozen banana
- Citrus reamer or juicer - optional, useful if you want to squeeze a little extra juice from the orange membranes after segmenting
- Glass measuring cup set - for accurate liquid measurements
- Glass storage jars with lids - optional, for keeping leftovers fresh in the fridge
- Reusable stainless steel straws - optional, since this smoothie is thick enough to need a wide straw
- Cutting board
- Paring knife
- Rubber spatula - for scraping down the sides of the blender jar between blends
Ingredients
- 3 large navel oranges - peeled, segmented, and any seeds removed
- 1 large ripe banana - sliced and frozen at least 2 hours ahead
- 1 cup plain Greek yogurt - 240g
- 1 cup 100% orange juice - 240ml, no sugar added
- 1 tablespoon raw honey - optional, adjust to taste
- 0.5 teaspoon pure vanilla extract
- 1 cup ice cubes - 140g
Instructions
- Prep the oranges by peeling them by hand, removing as much of the white pith as possible. Separate the oranges into segments over a bowl to catch any juice, and pick out any visible seeds.
- Add the orange segments, frozen banana slices, Greek yogurt, and orange juice to the blender jar. Pour in any juice that collected in the bowl from segmenting.
- Blend on low speed for 10 to 15 seconds to break up larger pieces, then increase to high speed and blend for 30 to 45 seconds until the mixture is uniform with no visible fibers or chunks. Scrape down the sides if needed and blend again briefly.
- Add the honey and vanilla extract to the blender and blend for another 10 seconds to incorporate. Taste and add up to another teaspoon of honey if the oranges are on the tart side.
- Add the ice cubes to the blender and blend on high for 20 to 30 seconds until fully crushed and the smoothie has thickened. If it's thicker than you'd like, add a splash more orange juice and blend for another 5 seconds.
- Pour the smoothie into two glasses immediately and serve right away with a reusable straw if using. The texture is at its best right after blending.
Notes
- Navel oranges are the best choice because they're seedless or nearly seedless, which cuts down on prep time. Cara Cara or Valencia oranges also work, though Valencia tends to have more seeds to pick out.
- Segment the oranges over a bowl to catch the juice that would otherwise run down your hands and onto the cutting board. That juice adds extra flavor to the blend.
- Use a fully ripe banana with brown speckles on the peel for more sweetness, which reduces how much honey you need.
- Don't skip freezing the banana. A fresh banana at room temperature won't give the smoothie the same thick, cold texture that a frozen one does.
- Blend in stages by blending the fruit and yogurt first, then adding ice last. This keeps the ice from clumping around the blade before the rest of the mixture is smooth.
- Adjust sweetness at the end, not the start. Oranges vary in tartness, so tasting after blending lets you add honey only if it's actually needed.
- Store leftovers in an airtight jar in the refrigerator for up to 24 hours. Expect some separation, so give it a good shake or a quick re-blend before drinking.
- Freeze leftovers in an ice cube tray for up to 2 months. Blend the frozen cubes with a splash of orange juice for a quick smoothie later.
- For a dairy-free version, swap the Greek yogurt for a plain plant-based yogurt, and use maple syrup instead of honey for a fully vegan option.
- For an Orange Creamsicle variation, swap the Greek yogurt for vanilla yogurt and add an extra splash of vanilla extract for a dessert-like version.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 62gProtein: 9gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gCholesterol: 5mgSodium: 45mgPotassium: 720mgFiber: 6gSugar: 46gVitamin A: 8IUVitamin C: 130mgCalcium: 10mgIron: 4mg
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