As a kid ordering beverages at restaurants, I skipped the Shirley Temples (or kiddie cocktails) and went straight for the virgin strawberry daiquiris. I didn’t mess around. I don’t know how I got hooked on them or who taught me that “virgin” meant nixing the alcohol. But all I know is that if we were out to dinner at a restaurant with a bar, I was in for a pretty awesome pre-dinner treat.
Ordering them was half the fun too. I liked to skip saying the “virgin” part just to see the waiter’s reaction. But what I really loved about the drink was the fact that I was essentially enjoying dessert before my dinner. Daiquiris are essentially just slushies or smoothies made even more delicious with a splash of citrus.
To be clear, these Lemon Berry Smoothie Bowls are not daiquiris, but boy, after enjoying my first bowl, I could have sworn I was drinking one.
Over the years I’ve become a bit of a daiquiri snob. Too much ice and not enough liquid and strawberries means I’ll be sipping up all the juice from a hardened mound of crushed ice. Too much juice means that I’ll eventually be left with an over-sweetened, warm, and syrupy drink. Snobby this may seem, but this knowledge has transferred beautifully into the world of smoothie-making.
For instance, the texture of these smoothies is spot on. Why? Because I used frozen fruit. Frozen fruit is so essential when making smoothies. It’s the key to making a velvety and creamy smoothie with zero ice chunks and an ever-so-slight frosty texture. The next essential in smoothie-making is mastering the fruit to liquid ratio. You need just enough liquid to get all the fruit moving in the blender. I usually start by adding less than I think is needed and add on about a 1/4 cup at a time until it reaches a consistency that could be sipped through a straw or eaten with a spoon.
Frozen berries (choose your faves!), lemon juice, and your milk of choice are all you need to whip up this refreshing smoothie bowl. Notice that I left out a sweetener in the ingredients. Be sure your berries are in their prime state of ripeness before freezing. Otherwise, I suggest using a bit of your favorite sweetener to give this smoothie a boost. Also not to be missed is the lemon component. I opted for lemon because I think it best compliments blackberries and blueberries but feel free to use lime or orange juice!
Once you’ve gathered all the ingredients, throw them in a blender or food processor. I like to use my trusty Nutribullet for smoothies because the blending takes about 15 seconds!
As the weather warms up, blend up a batch for the whole family to enjoy. I fully intend to whip up big pitchers this summer to sip out on the deck. My kids love smoothies these days so it’s a win-win situation. The kids eat a healthy treat while mommy enjoys her nostalgic (virgin) cocktail.
- 2 cups frozen berries (like strawberries, blueberries, blackberries, raspberries)
- Juice of ½ lemon
- 1 ½ cups unsweetened almond milk (or milk of choice)
- Fresh berries for topping
- Lemon zest for topping (optional)
- In a large blender or food processor, combine the frozen berries, lemon juice, and almond milk.
- Blend until mixture reaches a smooth and creamy consistency. Add in additional milk, ¼ cup at a time, and blend if you prefer a thinner consistency.
- Pour the mixture into 2 bowls. Top each bowl with fresh berries and a sprinkle of lemon zest.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 127 Fat: 2.5g Carb: 25.7g Fiber: 6.4g Protein: 2.4g Sugar 18.6g Sodium: 115.1mg
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