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Raspberry Lemonade Smoothie

Prep Time 5 minutes
Servings 5 cups

Ingredients

  • 2 cups fresh or frozen raspberries
  • 2 cups water
  • 1 lemon, quartered*
  • 1/4 cup hulled hemp seeds
  • 3 tbsp almond butter
  • 3-5 pitted dates (or 2-4 tbsp maple syrup)
  • 1-2 inch knob ginger (optional)
  • Pinch of salt
  • *I love to throw whole lemons in smoothies because you get the most lemon flavor and there is so much nutrition in the white pith. You can try to remove the lemon seeds if there are a ton of them, but I generally don’t bother!
  • Optional: ~ for a veggie boost, add 1 cup frozen riced cauliflower or 1 cooked beet and an extra ½ cup water.

Items you can prep ahead (optional)

  • Make the smoothie!

Instructions

  • In a high-speed blender, add all ingredients. Blend on high until totally smooth. Taste and add more sweetener, if needed (the smoothie is very tart).

Notes

Substitutions:

  • Use blueberries or strawberries in place of raspberries (or do a combo).
  • Use any nut or seed butter in place of almond butter.
  • Skip the hemp seeds and add an extra tablespoon of nut or seed butter.
  • Use 3 tbsp lemon juice in place of the whole lemon.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.

Leftovers + Repurposing:

  • Give it a stir and drink up! You could also turn this into a smoothie bowl.
  • I love mixing this in with my overnight oats in the morning.