Pineapple and Blackcurrant Smoothie
4 servings
15 minutes
Pineapple and blackcurrant smoothie is a vibrant blend of exotic sweetness and refreshing tartness. This drink comes from American cuisine, where smoothies are valued for their nutrition and lightness. Pineapple adds sunny sweetness, while blackcurrant provides a rich berry hue complemented by a refreshing mint note. Soy milk makes the texture creamy, and agave syrup or honey adjusts the sweetness. It's an ideal option for breakfast, a snack, or summer enjoyment. It invigorates, fills with vitamins, and quenches thirst well. Serve it chilled, garnished with fresh mint to enhance its aroma.
1
If you use frozen black currants instead of fresh ones, you can either thaw them overnight on the top shelf of the fridge or add them frozen; the smoothie will be cold but just as tasty.
2
Peel half of the pineapple, remove the core, and cut it into medium pieces.
- Pineapple: 0.5 piece
3
Tear the mint leaves from the stems, set aside the tops for decoration.
- Mint: 1 bunch
4
In a blender, add chopped pineapple, black currants, mint leaves, and pour in soy milk (can be replaced with regular milk or any other to your taste, the fat content of the milk is also at your discretion).
- Pineapple: 0.5 piece
- Blackcurrant: 300 g
- Mint: 1 bunch
- Soy milk: 2 glasss
5
Blend at maximum speed for 5 minutes.
6
If the pineapple is not very sweet, the smoothie may be quite sour, so add 1 or 2 tablespoons of agave syrup or light honey to taste and blend again.
- Agave syrup: to taste
7
Serve decorated with mint leaves.
