Friday Fun

Friday (Drinkable) Craft: Healthy Smoothies and Frozen Treats

I thought I would take advantage of this warm weather and pass a few cool drink recipes on to you. You can find many more cool, delicious recipes at Family Fun.

Drink slowly, we don’t want brain freeze. 🙂

Watermelon Sherbet Smoothie

You may want to consider buying “seedless” watermelon, which has small, white seedpods (instead of black seeds) that are edible and virtually unnoticeable once you blend the melon. For a special touch, serve in tall frosted glasses and top with a sprinkling of mini chocolate chips.

3 cups fresh watermelon cubes
1 cup crushed ice
1 cup watermelon, raspberry or lime sherbert
4 tsp. lime juice
1/2 cup miniature semisweet or white chocolate chips

About 10 minutes before you’re ready to mix the smoothies, place four tall glasses in the freezer to frost. Then wash the whole melon as you would other fruits and vegetables, and cut it into quarters. (The number of quarters you’ll need to yield 3 cups of cubes will depend on the size of the melon.) Slice each quarter you plan to use lengthwise into three wedges, then slice the flesh away from the rind. Use a fork to scrape away the seeds and chop the melon into cubes.

Combine the crushed ice, watermelon cubes, lime juice and watermelon, raspberry, or lime sherbert, and blend until smooth.

Pour the mixture into the frosted glasses and top each one with a half dozen or so miniature chocolate chips. Serves four.

(How do you pick out a good melon? Look for one that’s symmetrical, with a yellow underside–a sign of ripeness–and no nicks or bruises. Store the watermelon at room temperature for up to two weeks.)


For a tarter version of this fruity blend, use pink grapefruit juice instead of orange juice.

1 frozen banana
3/4 cup raspberries
1 cup orange juice

Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves one.

Blue Lagoon


With milk as a base, this berry blend is as much a meal as a beverage–just right for serving as a breakfast shake.

1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1/2 to 1 cup milk

Combine the blueberries, frozen yogurt and milk in a blender or food processor. Blend until smooth, adding more milk if necessary. Serves one.

King Kong


A swirl of chocolate syrup is the perfect topping for this thick and nutty treat.

1 frozen banana
2 to 3 tbsp. natural peanut butter, chunky or smooth
1 cup orange juice

Combine the frozen banana, peanut butter and orange juice in a blender or food processor. Blend until creamy. Serves one.

Orange Creamsicle


Like the classic ice-cream treat that inspires it, this refreshing shake combines the zest of orange and the rich, smooth flavor of vanilla.

1 cup orange juice
4 scoops vanilla frozen yogurt

Combine the orange juice and frozen yogurt in a blender or food processor. Blend until creamy. Serves one.

Lemon Cups


If life gives you lemons, make Lemon Cups!

2 teaspoons lemon zest
4 to 5 lemons
3/4 cup fresh lemon juice (from the lemons)
3 1/2 cups water
1 1/4 cups sugar
Mint leaves and lemon zest for garnish

1. Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them. Measure 1 cup, reserving the rest for another use.

2. Use a melon baller to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.

3. In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.

4. Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.

5. Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you’re ready to serve. Garnish with a mint leaf and lemon zest before serving, if you like. Serves 8 to 10.

Johnny Appleseed


The apple-lovers in your household won’t be able to resist this slushy cooler. For younger kids, you may want to substitute apple juice, which is a bit sweeter than cider.

8 apple-cider ice cubes
1/4 cup apple cider or water

Drop the apple cider ice cubes into a blender or food processor. Pour in the apple cider or water. Blend until slushy, adding more liquid if necessary. Serves one.

(By the way, Family Fun did not pay me to pass these recipes on to you. I thought you would like them, they looked delicious to me and … that’s all 🙂 ).

5 thoughts on “Friday (Drinkable) Craft: Healthy Smoothies and Frozen Treats”

  1. mmmm…..yummy! I have a whole lotta watermelon sitting in my fridge that I need to use up. I was looking for a good recipe to use to make smoothies or popsicles or something. It’s Karen to the rescue! Thanks!

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