Save to Pinterest The morning I discovered frozen tart cherries was the morning my blender became my best friend. I was staring at a bag of these ruby gems I'd impulse-bought, wondering what on earth to do with them besides pie filling. One experimental whirl later and I was hooked on this drink's deep, almost wine-like flavor that somehow felt sophisticated enough for brunch but simple enough for a Tuesday breakfast.
Last summer, my sister dropped by unexpectedly after a long flight. I threw this together in literally five minutes, watching her eyes widen at the first sip. She made me promise to text her the recipe before she even finished her glass, and now it's become our standing ritual whenever one of us visits the other.
Ingredients
- Frozen tart cherries: These are the secret weapon, giving you that perfect icy texture without watering down the flavor like ice would
- Ripe banana: Use fresh for creaminess or frozen for extra thickness, and make sure it's spotted with brown for natural sweetness
- Greek yogurt: Creates that luxurious, milkshake-like consistency and adds protein to keep you full
- Unsweetened almond milk: Lets the cherry flavor shine without competing with other tastes
- Almond butter: This is what transforms it from a simple fruit smoothie into something truly satisfying and rich
- Maple syrup: Tart cherries need a little help in the sweetness department, but add gradually to taste
Instructions
- Toss everything in the blender:
- There is no wrong order here, just dump all your ingredients into the blender canister. I like to put the liquid in first to help things move around more freely.
- Blend until silky smooth:
- Start on low to break everything down, then crank it to high for about a minute. You will know it is done when the mixture moves easily and looks uniformly creamy without any chunks.
- Taste and tweak:
- Give it a quick taste test, then add more maple syrup if your cherries were particularly tart. Remember, you can always add more but you cannot take it back.
- Pour and enjoy immediately:
- This smoothie is best right away while it is still thick and frosty. Split it between two glasses and maybe top with a few extra cherries or almond slices if you are feeling fancy.
Save to Pinterest My toddler walked into the kitchen while I was making this once and demanded a sip. Now it is his favorite special treat, and I love that I can hand him something that tastes like a milkshake but is basically just fruit and nuts.
Making It Your Own
Sometimes I will toss in a handful of spinach if I want to sneak in some greens, or swap the almond butter for cashew butter when I am feeling fancy. The beauty of this recipe is how forgiving it is while still delivering that signature tart-sweet combination every single time.
Texture Secrets
I have learned that the freezing time of your ingredients makes all the difference. A fresh banana gives you a drinkable smoothie, while throwing in a frozen one transforms it into something you can practically eat with a spoon, perfect for those hot August afternoons when you need something substantial.
Make Ahead Magic
While this smoothie is best fresh, I have started keeping little smoothie packs in my freezer with all the solid ingredients pre-measured. In the morning, I just dump one into the blender with my milk and yogurt, and breakfast is ready in less time than it takes to make coffee.
- Portion the fruit and almond butter into freezer bags for the week
- Label each bag so you know exactly what milk measurement to add
- Keep your maple syrup nearby for that final flavor adjustment
Save to Pinterest Here is to those mornings when you want something that feels like a treat but still fuels you properly. Every sip reminds me why simple ingredients, treated right, can be the most satisfying choice.
Recipe FAQs
- → Can I make this smoothie ahead of time?
For best results and texture, blend and serve immediately. The smoothie can be refrigerated for up to 24 hours, though some separation may occur—simply give it a quick stir or re-blend before enjoying.
- → What can I substitute for almond butter?
Cashew butter, sunflower seed butter, or peanut butter work well as alternatives. Each will slightly alter the flavor profile while maintaining creaminess and protein content.
- → How can I make this smoothie thicker?
Use frozen banana instead of fresh, add a handful of ice cubes before blending, or incorporate 1-2 tablespoons of rolled oats or chia seeds to achieve a thicker consistency.
- → Is this smoothie suitable for meal prep?
Pre-portion ingredients into freezer bags for quick blending later. Combine frozen cherries, sliced banana, and almond butter in bags, then add liquid and yogurt when ready to blend.
- → Can I use fresh cherries instead of frozen?
Fresh cherries work but frozen ones create a thicker, colder texture without diluting the flavor. If using fresh, add a few ice cubes to achieve similar results.