Come summer, my raspberry bushes are crawling with fruit. And even though the birds eat their fair share, I harvest an abundance of the vibrant little berries every day. I sometimes even get enough to make a batch of jam, but most of the time we enjoy them on their own, in sorbets, in a cobbler made with local peaches… or in this luscious smoothie.
Although this is a simple concoction, the flavors all work together marvelously. The buttermilk adds its lovely tanginess, the lemon its delicious zestiness and the ground pistachios, sprinkled on top of the smoothie, their delightful crunch.
Last but not least, buttermilk – despite what its name may evoke – has about the same nutritional value and calories as lowfat milk, yet it delivers a wonderful creamy texture. It gives this smoothie a luxurious consistency, without all the calories. You can’t beat that!
Raspberry smoothie with buttermilk and pistachios
makes 32 oz or serves 4
active time: 15 min
- 2 tablespoons roasted pistachios (or almonds)
- 12 oz (340 g) fresh raspberries (3 cups)
- 2 cups cultured buttermilk
- 1/4 teaspoon finely grated lemon zest (use a microplane grater)
- 1 tablespoon lemon juice
- 3 tablespoons honey
- 8 large ice cubes – crushed
- Step 1: Place the pistachios in the bowl of a small food processor and process until finely ground. Alternatively, use a mortar and pestle to grind the nuts. Set aside.
- Step 2: Place the raspberries in the bowl of a food processor and process until liquidy. Strain through a fine-meshed sieve and discard the seeds. Return the raspberry purée to the bowl of the food processor. Add the buttermilk, lemon zest, lemon juice, honey and crushed ice and process until very smooth. Pour into glasses, garnish with the ground pistachios and serve.
- Cook’s note: Frozen raspberries can be used for this recipe, but make sure to thaw them out before puréeing them.
- To crush the ice cubes, place them in a plastic bag and crush with a rolling pin – it makes the job easy and mess-free!