This Strawberry Milk is creamy and delicious! Made with real strawberries, sugar, milk, and a little bit of water, you’re only a few steps away from this refreshing sweet treat!

A cold glass of strawberry milk is one of the most refreshing things! The sweet, fruity flavor mixed with fresh, cold milk is so delicious and can be enjoyed any time of year.

This easy recipe shows you how to make a homemade strawberry syrup that can be added to any milk of your choice (feeling crazy? Try chocolate!).

Making your own homemade strawberry milk is so great as it has no artificial flavors, unlike flavored milk made with store-bought syrups.

This syrup will stay fresh for a week, so you can enjoy amazing strawberry milk all week long!

Strawberry milk is a popular drink in our home. We also love making this Healthy Strawberry Smoothie, and our Refreshing Strawberry Lemonade, and sometimes mix it up with this healthy but decadent Peanut Butter Banana Smoothie!

Ingredients Needed:

• Strawberries: fresh strawberries are easily available in strawberry season, but you can use frozen strawberries if you can’t get a hold of fresh ones — they taste just as good!
• Sugar: white granulated sugar is best but you could also use another sweetener or even honey.
• Milk: I tend to use regular milk for milkshakes, but you can use your favorite choice of milk, including non-dairy milk. Coconut milk and almond milk will go well with the strawberry flavor.
• Water: for the base of the strawberry syrup. This helps to thin it out slightly!

How to Make Strawberry Milk

This strawberry milk is so quick and easy to make! Full instructions are included in the recipe card below.

1. Cook ingredients in a pan. Make the strawberry syrup by cooking the strawberries, water and sugar in a pan on medium heat.
2. Mash strawberries. Cook and stir until bubbly, mashing the strawberries as you cook.
3. Strain syrup. Pour the syrup mixture through a mesh strainer to remove chunks. Refrigerate to cool completely.
4. Add to milk. Add strawberry syrup to milk, in the amount listed or to taste!

Strawberry Milk FAQs

Tips and Notes

• Cool it quicker. If you want to cool the syrup down quicker so you can use it sooner, cool it in the freezer rather than the fridge. Put the freshly made strawberry syrup in the freezer for 20 minutes, stirring every 5, until completely cool.
• Use other fruit. This syrup method will work with any types of berries, or even a combination of berries. Substitute the strawberries for other frozen or fresh berries like raspberries, blueberries for different fruity milk flavors!

Strawberry Milk Variations

• Substitute the Sugar: If you want less or no sugar in your drink, use a sweetener, maple syrup, or agave nectar instead of sugar.
• Top with Whipped Cream: Top your strawberry milk drink with whipped cream for an extra special treat!
• Use different milk: Use 2%, whole milk, or a plant-based milk of your choice.
• Make it Creamier: Add a scoop of strawberry or vanilla ice cream to your milk before adding the syrup to make it thicker and creamier – you may need to use a blender to make it smooth. Alternatively, you can substitute some of the milk for heavy cream.

More Drink Recipes to Try

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Strawberry Milk

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Strawberry Lemonade

Drinks

Blueberry Lemonade

Drinks

Watermelon Smoothie

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Strawberry Milk

This Strawberry Milk is creamy and delicious! Made with real strawberries, sugar, milk, and a little bit of water, you're only a few steps away from this refreshing sweet treat!

Course Drinks

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chilling time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 149cal

Author Ashley Fehr

Ingredients

• 4 cups fresh or frozen strawberries
• ½ cup water
• ¼ cup granulated sugar
• 4-8 cups milk*

US Customary – Metric

Instructions

• In a medium saucepan, combine strawberries, water and sugar on medium heat.
• Cook and stir until bubbly, strawberries have softened and sugar has dissolved. Mash strawberries as you cook.
• Pour strawberry sauce through a fine mesh sieve to remove chunks and seeds and place in the refrigerator to cool completely.**
• Combine ¼-½ cup strawberry sauce with one cup milk or to taste.
• The leftover strawberry sauce can be stored in the refrigerator for up to 1 week.

Notes

*The nutrition information is calculated with a ratio of ¼ cup syrup to 1 cup milk. This makes a mildly sweet strawberry milk. If you prefer a sweeter drink with more strawberry flavor, you can add ½ cup syrup to 1 cup milk which would give enough syrup for 4 servings.

• Storage: Leftover strawberry syrup can be stored in the refrigerator for up to 1 week.
• **Cooling: If you want to cool the syrup down quickly so you can use it sooner, cool it in the freezer rather than the fridge. Put the freshly made strawberry syrup in the freezer for 20 minutes, stirring every 5, until completely cool.

Nutrition

Calories: 149cal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 94mg | Potassium: 486mg | Fiber: 1g | Sugar: 21g | Vitamin A: 471IU | Vitamin C: 42mg | Calcium: 309mg | Iron: 0.3mg

The post Strawberry Milk appeared first on The Recipe Rebel.

This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Sometimes I think it’s a blessing that we live so far from any fast food joints or coffee shops. It really isn’t an option to run out and grab an expensive coffee drink or a bite to eat.

But there have definitely been times I’m sitting at home wishing I could run to Starbucks for a Peppermint Mocha. This craving happened one too many times, so I decided to take matters into my own hands.

And so this Peppermint Mocha Recipe was born. This recipe is so simple, way quicker than running to coffee shop, and just as delicious. Bonus: it’s a whole lot cheaper too!

If you love all things peppermint chocolate, then you’ll love my No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, or Peppermint Bark!

Ingredients Needed:

• Milk: I use whole milk, but feel free to use whatever milk you have in your fridge Non-dairy milk works great too!
• Sugar: for a little bit of sweetness!
• Cocoa Powder: use unsweetened powder to give your mocha its chocolate flavor.
• Coffee: brewed espresso or strong coffee both work great.
• Peppermint Flavor: to add peppermint flavor you can use: 1) mint extract, 2) half of a peppermint candy cane, or 3) peppermint syrup.
• Vanilla Extract: provides a touch of extra sweetness and adds some flavor depth.
• Toppings: we’re topping our Peppermint Mocha off with whipped cream and chocolate shavings.

How to Make a Peppermint Mocha

This delicious and cozy drink comes together in a total of 10 minutes…way faster than even running to your nearest Starbucks!

1. Heat the milk: In a saucepan, heat milk, cocoa, and sugar until bubbles form and the sugar is dissolved.
2. Add espresso and flavor: Mix in espresso, mint extract, and vanilla extract, then remove from the heat.
3. Garnish and serve: Pour the mixture into a mug, top it with whip and chocolate, then sip away.

Peppermint Mocha FAQs

Tips and Notes

• Use fresh coffee. It just tastes better!
• Warm over medium heat. I know it’s tempting to crank the heat up so it’s done faster, but all you’ll do there is burn the milk. Yuck!
• Make more. This recipe can super easily be doubled or tripled if you’re serving more people. Just use a bigger pan.
• Customize! The beauty of making your own coffee drink is that you can play around with amounts until you find your perfect flavor. Add more or less sweetener, make it more chocolatey, add another flavor like caramel…you really can’t go wrong!

Variations

• Make it white chocolate. Throw some white chocolate chips in with the milk while heating, then stir and let them melt. This is one of my favorite variations! Check out my Easy White Chocolate Mocha for more specific instructions.
• Make it non-dairy. You can easily make a dairy-free version by just using non-dairy milk in place of the whole milk.
• Lighten it up. For a skinny Peppermint Mocha, feel free to use a lower fat milk (1% or 2%) and a sugar replacement or natural sweetener.
• Ice it. Just serve it over ice! Cool the coffee first so you don’t water down your drink.
• Add more garnishes. Chocolate drizzle, crushed candy cane, chopped peanuts, caramel drizzle, you name it.
• Make it caffeine-free. Maybe you’re not big into caffeine or you want to drink this closer to bedtime. No problem! Just swap the regular coffee out for decaf!

Serving Suggestions

This Peppermint Mocha is a delicious way to start the day all on its own, but I love to enjoy it with breakfast too!

Serve it with Cinnamon Roll Bites, Instant Pot Egg Bites, Crockpot Breakfast Casserole, Monkey Bread, or any of your favorite breakfast/brunch recipes!

More Coffee Drinks You’ll Love

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Caramel Frappuccino

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Easy Frappe Recipe

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How to make Cold Brew Coffee

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Slow Cooker Pumpkin Spice Latte

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Peppermint Mocha Recipe

This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 272cal

Author Ashley Fehr

Ingredients

• 3/4 cup whole milk
• 3 tablespoons sugar
• 1 tablespoon unsweetened cocoa powder
• 3/4 cup brewed espresso or strong coffee
• 1/4 teaspoon mint extract or ½ peppermint candy cane or peppermint syrup
• 1/4 teaspoon vanilla extract
• whipped cream and chocolate shavings if desired

US Customary – Metric

Instructions

• In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

Nutrition

Calories: 272cal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 404mg | Fiber: 1g | Sugar: 45g | Vitamin A: 295IU | Calcium: 207mg | Iron: 0.7mg

The post Peppermint Mocha Recipe appeared first on The Recipe Rebel.

This Slow Cooker Cranberry Apple Cider is made with the perfect combination of apple, cranberry, and orange juices. It’s warm, sweet, cozy, and perfect for your next Thanksgiving or Christmas party.

Cider has never really been something my family has at our holiday gatherings. But after making this Slow Cooker Cranberry Apple Cider, I think you can count on it being at every holiday get-together from here on out.

I’ve had traditional apple cider, and it’s delicious. But I have to say, I do enjoy a good flavor twist. And I love any recipe made with cranberry!

For this apple cider recipe, I used pure, unsweetened juices with just a bit of sugar so you can control the added sweetness and sugar. This drink is warm, cozy, and perfect for the holidays!

Love cranberries? Try this Orange Cranberry Bread or these White Chocolate Cranberry Sweet Rolls next!

Ingredients Needed:

• Juice: we’re using a combination of pure, unsweetened apple juice, orange juice, and cranberry juice.
• Sweetener: I usually use granulated sugar, but feel free to use another sweetener like stevia or honey.
• Spices: we’re using whole cinnamon sticks and ground cloves to give the cider a bit of sweet, spicy flavor.

How to Make Slow Cooker Cranberry Apple Cider

Any recipe I can prep in 5 minutes is one I want in my life! Here’s how to make this super simple cider:

1. Combine: Add all of the ingredients to the crockpot, then stir to combine.
2. Cook and serve: Cover and cook on low until hot, then serve immediately or keep warm.

Slow Cooker Apple Cider FAQs

Tips and Notes

• Use whole spices if you can. They soak in the cider and infuse so much delicious flavor without any risk of graininess.
• If you can’t find whole spices, ground should work. I would never add ground spices to a cold drink, but they should dissolve completely as the cider heats, so it works just as well.
• If you use ground spices and you notice clumps in the finished cider, simply strain it through a fine mesh sieve or cheesecloth.
• Add other seasonings. Spice things up even more with allspice or fresh ginger.
• Make it boozy. Feel free to spike your cider with a couple ounces of rum, bourbon, or whiskey!

More Holiday Beverages You’ll Love

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Peppermint Mocha Recipe

Drinks

Slow Cooker Cranberry White Hot Chocolate

Drinks

Slow Cooker Pumpkin Spice Latte

Drinks

Crockpot Hot Chocolate — easy and homemade!

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Slow Cooker Cranberry Apple Cider

This Slow Cooker Cranberry Apple Cider is made with the perfect combination of apple, cranberry, and orange juices. It's warm, sweet, cozy, and perfect for your next Thanksgiving or Christmas party.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 10

Calories 129cal

Author Ashley Fehr

Ingredients

• 1 liter apple juice pure unsweetened
• 2 cups orange juice pure unsweetened
• 1 liter cranberry juice unsweetened
• 1/4-1/2 cup sugar (stevia, honey or other sweetener) (to taste)
• 3 cinnamon sticks whole
• 1/8 teaspoon ground cloves

US Customary – Metric

Instructions

• Add all ingredients to a 4 quart or larger slow cooker. Stir.
• Cook at least 3-4 hours on low or until hot. Keep warm as long as needed on the low or warm setting.
• *Leftovers refrigerate wonderfully and reheat just fine!

Video

Notes

I was going to add whole cloves and allspice, but I couldn’t find any! I would never add ground spices to a cold drink, but the ground spices dissolve completely as the cider is heated so it works just as well. If you can find ground cloves and allspice and want to go that route, it would also be amazing!

Nutrition

Calories: 129cal | Carbohydrates: 32g | Sodium: 6mg | Potassium: 281mg | Sugar: 28g | Vitamin A: 145IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 0.6mg

The post Slow Cooker Cranberry Apple Cider appeared first on The Recipe Rebel.

This Strawberry Lemonade is the perfect refreshing summer drink. It’s made with fresh lemon juice and zest and sweetened with homemade strawberry lemon simple syrup.

Is there anything as refreshing as an ice cold glass of lemonade during those hot summer days? I don’t think so.

One of the great things about lemonade is just how many ways you can make it: Pink Lemonade, Classic Lemonade, Strawberry Lemonade, you name it.

Well, this Strawberry Lemonade Recipe is one of my favorites. It’s perfectly sweet, perfectly lemon-y, and infused with strawberry flavor.

Just 5 ingredients and 20 minutes to whip up this refreshing summer beverage!

Love a refreshing beverage on a hot day? Check out this Easy Frappe, this Cold Brew Coffee or this Strawberry Milkshake!

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Ingredients Needed:

• Water: you’ll need a little bit of water to make the simple syrup as well as to act as the base for the lemonade.
• Strawberries: you can use either fresh or frozen chopped strawberries.
• Sugar: granulated sugar dissolves perfectly into the simple syrup.
• Lemons: you’ll use both the lemon zest and the lemon juice.
• Ice Cubes: because ice cold lemonade is where it’s at!

How to Make Strawberry Lemonade

1. Make simple syrup: First, use a vegetable peeler to zest lemon. In a saucepan, bring 1 cup water, strawberries, sugar, and lemon zest to a boil. Reduce heat and simmer until syrupy, then mash the berries. Strain and refrigerate to chill.
2. Juice the lemon: Juice the lemons, then add 1 cup of fresh lemon juice to a pitcher.
3. Combine: To the pitcher, add ice, remaining 3 cups of water, and lemon simple syrup. Stir, garnish, and refrigerate until chilled.

FAQs

Tips and Notes

• Use fresh lemon! The flavor of freshly squeezed lemon juice is just unmatched.
• Lemon amount: I use 3 large lemons and the lemonade is flavorful but mild. If you like a little extra zip, use 4 large or 5 small lemons, including the zest and juice. You can also garnish with some fresh lemon slices for serving if you want a little extra tang.
• If you’re prepping ahead of time, wait to add the ice so it doesn’t melt and dilute the lemonade.
• Strain the syrup. Straining the syrup gets rid of any fruit pulp or strawberry seeds for a smooth drink.
• Chill the syrup. Let the simple syrup cool off a bit before you add it to the lemonade. I don’t know about you, but warm lemonade doesn’t sound as good as ice cold lemonade does!

Variations

• Use other fruit. While strawberry and lemon are a classic delicious combination, feel free to play around with other flavors. Swap the lemon for lime or swap the strawberries out for raspberries, blueberries, or even cherries.
• Make it sparkly. Swap the water base for carbonated water for a sparkling lemonade. If you use carbonated water, be sure to serve right away so it doesn’t go flat before you can enjoy it.
• Add herbs. Garnish your lemonade with fresh mint or basil leaves for a delicious herby flavor twist.
• Booze it up. Add a couple ounces of vodka, tequila, or rum to make an adult beverage!

More Refreshing Summer Drinks

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Tropical Smoothie

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Frozen Hot Chocolate: 3 Ways

Drinks

Berry Lime Slush Recipe

Drinks

Sensational Strawberry Lemon Slush

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Strawberry Lemonade

This Strawberry Lemonade is the perfect refreshing summer drink. It's made with fresh lemon juice and zest and sweetened with homemade strawberry lemon simple syrup.

Course Drinks

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 239cal

Author Ashley Fehr

Ingredients

• 4 cups water divided
• 2 cups fresh or frozen chopped strawberries
• 1 cup granulated sugar
• 3-5 lemons*
• 1 cup ice cubes

US Customary – Metric

Instructions

• Use a vegetable peeler to peel the lemon zest into strips. Set lemons aside.
• Lemon simple syrup: In a medium pan over medium-high heat, bring 1 cup water, strawberries, sugar and lemon zest strips to a boil.
• Reduce heat to medium and simmer until sugar is dissolved and liquid is syrupy, about 5-8 minutes. Mash berries gently before straining to release the juices. Strain and refrigerate syrup until needed.
• Juice lemons and add 1 cup lemon juice to a large pitcher (reserve any extra so you can adjust the flavor to your tastes).
• Add 1 cup ice cubes, remaining 3 cups water, and lemon simple syrup. Stir to combine and garnish with fresh lemon slices if desired. Refrigerate until chilled.

Notes

*I use 3 very large lemons and it is flavorful but mild. If you like extra zip, use 4 large or 5 small lemons, including all the zest and juice. You can also make it as is, and add extra fresh lemon slices to serve if you want a little more tang.

Tips:

• Use fresh lemon! The flavor of freshly squeezed lemon juice is just unmatched.
• Lemon amount: I use 3 large lemons and the lemonade is flavorful but mild. If you like a little extra zip, use 4 large or 5 small lemons, including the zest and juice. You can also garnish with some fresh lemon slices for serving if you want a little extra tang.
• If you’re prepping ahead of time, wait to add the ice so it doesn’t melt and dilute the lemonade.
• Strain the syrup. Straining the syrup gets rid of any fruit pulp or strawberry seeds for a smooth drink.
• Chill the syrup. Let the simple syrup cool off a bit before you add it to the lemonade. I don’t know about you, but warm lemonade doesn’t sound as good as ice cold lemonade does!

 

Storage:

Once the ice is added, the lemonade is best right away. If it sits too long, the ice will melt and dilute the flavor. If you leave the ice out, you can combine everything and store the lemonade in the fridge for up to 5 days. You can also freeze it for up to 5 months. When you’re ready to serve, thaw in the fridge, add water if needed, and enjoy.

Nutrition

Calories: 239cal | Carbohydrates: 63g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 223mg | Fiber: 4g | Sugar: 55g | Vitamin A: 26IU | Vitamin C: 85mg | Calcium: 35mg | Iron: 1mg

The post Strawberry Lemonade appeared first on The Recipe Rebel.

This Blueberry Lemonade is sweet, tangy, and perfect for summer. This refreshing drink is made with fresh lemon and blueberry lemon simple syrup!

This homemade Blueberry Lemonade is light, refreshing, perfectly sweet, and infused with blueberry flavor.

It’s a fun spin off of my classic Lemonade Recipe made with fresh lemon juice and homemade blueberry lemon simple syrup.

This drink is perfect for Summer and will be a hit with both kids and adults alike! Ready in just 20 minutes!

Love this fun sipper? You might like this Easy Homemade Pink Lemonade, this Strawberry Milkshake or this Easy Frappe Recipe too!

Ingredients Needed:

• Water: you’ll need water for both the simple syrup and the actual lemonade. Use cold water to enjoy the lemonade more quickly!
• Blueberries: fresh or frozen will work. Use whatever you have!
• Sugar: I use granulated sugar to sweeten the blueberry simple syrup.
• Lemons: you can use anywhere from 3-5 lemons depending on how tangy you like it.
• Ice Cubes: for serving!

How to Make Blueberry Lemonade

1. Zest the lemon: Use a vegetable peeler to peel the lemon zest off in strips.
2. Make a simple syrup: In a pan, bring 1 cup of water to a boil with blueberries, sugar, and lemon zest. Simmer until the sugar is dissolved and the liquid is syrupy, then mash the berries. Strain and refrigerate the syrup.
3. Juice the lemons: Juice the lemons, then add the juice to a pitcher.
4. Combine and serve: Add in ice, water, and simple syrup, then stir, garnish, and refrigerate until chilled.

FAQs

Tips and Notes

• Use fresh lemon. The flavor of fresh lemon juice is just unmatched in lemonade.
• Make it more or less lemony. I use three very large lemons to make a flavorful but more mild lemonade. If you prefer a little extra zip, use four or 5 smaller lemons, including all of the zest and juice. Another option is to add extra fresh lemon slices to serve for some extra tang.
• Strain it. Don’t forget to strain the simple syrup before you add it to the lemonade. No chunky lemonade here!
• Wait to add the ice. If you’re not serving your lemonade right away, wait to add the ice. We don’t want it to melt and dilute all that delicious flavor.

Variations

• Use another berry. You can easily swap the blueberries out for another berry if preferred. Try strawberries (like this Strawberry Lemonade), raspberries, or blackberries!
• Swap the sweetener. Swap the granulated sugar out for honey or maple syrup in the simple syrup.
• Make it boozy. Add a shot of vodka for a homemade spiked lemonade.
• Make it sparkly. Use carbonated water to make this into a sparkling Blueberry Lemonade.
• Blend it up. You can easily make this into a refreshing blended drink if preferred. Simply throw everything into a blender and process until smooth!

More Refreshing Drinks You’ll Love

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Easy Homemade Pink Lemonade

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Frozen Hot Chocolate: 3 Ways

Drinks

Berry Lime Slush Recipe

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Blueberry Lemonade

This Blueberry Lemonade is sweet, tangy, and perfect for Summer. This refreshing drink is made with fresh lemon and blueberry lemon simple syrup!

Course Drinks

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 258cal

Author Ashley Fehr

Ingredients

• 4 cups water divided
• 2 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 3-5 lemons*
• 1 cup ice cubes

US Customary – Metric

Instructions

• Use a vegetable peeler to peel the lemon zest into strips. Set lemons aside.
• Lemon simple syrup: In a medium pan over medium-high heat, bring 1 cup water, blueberries, sugar, lemon zest strips to a boil.
• Reduce heat to medium and simmer until sugar is dissolved and liquid is syrupy, about 5-8 minutes. Mash the berries gently before straining to release the juices. Strain and refrigerate syrup until needed.
• Juice lemons and add 1 cup lemon juice to a large pitcher (reserve any extra so you can adjust the flavor to your tastes).
• Add 1 cup ice cubes, remaining 3 cups water, and lemon simple syrup. Stir to combine and garnish with fresh lemon slices if desired. Refrigerate until chilled.

Notes

*I use 3 very large lemons and it is flavorful but mild. If you like extra zip, use 4 large or 5 small lemons, including all the zest and juice. You can also make it as is, and add extra fresh lemon slices to serve if you want a little more tang.

Tips:

• Use fresh lemon. The flavor of fresh lemon juice is just unmatched in lemonade.
• Make it more or less lemony. I use three very large lemons to make a flavorful but more mild lemonade. If you prefer a little extra zip, use four or 5 smaller lemons, including all of the zest and juice. Another option is to add extra fresh lemon slices to serve for some extra tang.
• Strain it. Don’t forget to strain the simple syrup before you add it to the lemonade. No chunky lemonade here!
• Wait to add the ice. If you’re not serving your lemonade right away, wait to add the ice. We don’t want it to melt and dilute all that delicious flavor.

 

Storage:

Homemade Blueberry Lemonade will last for up to a week in the fridge. If you’re storing this lemonade, I recommend doing so without any ice. We don’t want it to melt and dilute the lemonade.

You can also freeze this lemonade in ice cube trays, then add to your lemonade all summer long to keep it cold without watering it down.

Nutrition

Calories: 258cal | Carbohydrates: 68g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 170mg | Fiber: 4g | Sugar: 59g | Vitamin A: 58IU | Vitamin C: 50mg | Calcium: 28mg | Iron: 1mg

The post Blueberry Lemonade appeared first on The Recipe Rebel.

This Watermelon Smoothie is your new go-to refreshing summer smoothie! It’s fruity, creamy, and has just the right amount of watermelon flavor.

Is there anything more refreshing in the summer than watermelon? I don’t think so!

And while I do love my Raspberry Watermelon Sorbet for dessert, sometimes I want the refreshing flavor of watermelon in a slightly healthier way.

That’s where this Watermelon Smoothie comes in!

This breakfast smoothie is made with four simple ingredients and has the perfect amount of watermelon flavor with just a hint of strawberry. It’s creamy, fruity, and the perfect way to cool off on a hot day!

Looking for more smoothies? Check out this Healthy Strawberry Smoothie Recipe, this Peanut Butter Banana Smoothie, or this Mango Smoothie!

Ingredients Needed:

This fruity breakfast smoothie requires just 4 simple ingredients!

• Watermelon Juice or Milk: you’ll get a little more watermelon flavor with watermelon juice, but you’ll get a creamier texture with milk. Either one works great!
• Greek Yogurt: you can use plain or vanilla Greek yogurt to thicken this smoothie.
• Frozen Fruit: a combination of frozen watermelon chunks and frozen strawberries creates the perfect flavor.

How to Make this Watermelon Smoothie

This refreshing summer smoothie comes together in just 5 minutes! Check my ultimate list of tips and tricks in this post on How to Make a Smoothie.

1. Combine: Add all of the ingredients to the blender starting with the liquid, then the yogurt followed by the frozen fruit.
2. Blend: Blend it all up until smooth, adjusting the texture as needed.

Smoothie FAQs

Variations

• Add herbs. Maybe it sounds weird, but a few fresh mint or basil leaves gives this refreshing smoothie a delicious, herby flavor twist.
• Sweeten it. Some frozen watermelon isn’t super sweet so you may want to compensate a bit with a drizzle of honey.
• Thicken it up. Make this breakfast smoothie more filling with a handful of old-fashioned oats, ground flax or hemp hearts.
• Use a different liquid. Watermelon juice adds great flavor, but you can use milk, coconut water and strawberry juice are also great options.
• Make it green. Incorporate a veggie with a handful of fresh baby spinach. The color won’t be as pretty but the flavor won’t be affected.
• Boost the nutrition. Add some extra protein and fiber with a sprinkle of chia seeds or protein powder.

More Smoothie Recipes You’ll Love

Breakfast

Easy Strawberry Smoothie Recipe

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Mango Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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Watermelon Smoothie

This Watermelon Smoothie is your new go-to refreshing summer smoothie! It's fruity, creamy, and has just the right amount of watermelon flavor.

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 112cal

Author Ashley Fehr

Ingredients

• ¾-1 cup watermelon juice or milk, any kind
• ½ cup Greek yogurt plain or vanilla
• ¾ cup frozen strawberries
• 1 cup frozen watermelon chunks

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring or adding more liquid as desired.

Notes

This recipe makes about 20-22 ounces of smoothie — two small or one very large.

Substitutions:

• You can use fresh watermelon but you may find you need to add ice to thicken it.
• If your watermelon isn’t very sweet, you may want to add some honey or sugar to sweeten your smoothie slightly.
• I like to add strawberries because watermelon has such a mild flavor, but you can use all watermelon or add in another berry.
• Watermelon juice adds great flavor but can be hard to find. Feel free to swap for another red juice, milk or even water.

 

Variations:

• Add herbs. Maybe it sounds weird, but a few fresh mint or basil leaves gives this refreshing smoothie a delicious, herby flavor twist.
• Sweeten it. Some frozen watermelon isn’t super sweet so you may want to compensate a bit with a drizzle of honey.
• Thicken it up. Make this breakfast smoothie more filling with a handful of old-fashioned oats, ground flax or hemp hearts.
• Use a different liquid. Watermelon juice adds great flavor, but you can use milk, coconut water and strawberry juice are also great options.
• Make it green. Incorporate a veggie with a handful of fresh baby spinach. The color won’t be as pretty but the flavor won’t be affected.
• Boost the nutrition. Add some extra protein and fiber with a sprinkle of chia seeds or protein powder.

Nutrition

Calories: 112cal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 332mg | Fiber: 2g | Sugar: 18g | Vitamin A: 442IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 1mg

The post Watermelon Smoothie appeared first on The Recipe Rebel.

This Caramel Frappuccino is my version of a Starbuck’s classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

This Caramel Frappuccino is a variation of my classic Frappe Recipe. It’s just as quick and easy as running to your local Starbuck’s, but a whole lot cheaper. AND you don’t have to leave your house at all. Win!

This recipe is made with super simple ingredients, comes together in just 5 minutes, and is the perfect pick-me-up!

If you’re looking for more warm weather sippers, check out this Homemade Pink Lemonade, classic homemade Lemonade Recipe, or this Frozen Hot Chocolate.

Ingredients Needed:

• Cold Water: be sure to use cold water so it doesn’t melt the ice before you serve the drink.
• Cream: I use heavy cream if I have it on hand, but really any milk or cream will work. Remember, the higher the fat content, the richer and creamier the frappe will be.
• Caramel Sauce: you can use 1-2 tablespoons of caramel sauce depending on how sweet you like it. The real deal is your best option here, but if you are reducing sugar you can also use a no-sugar caramel coffee syrup.
• Granulated Sugar: I use 2 teaspoons but you can use as much or as little as you like. You can also substitute with honey, maple syrup or a no-calorie sweetener of your choice.
• Coffee: I use instant coffee granules or instant espresso powder to give the Frappuccino its coffee flavor. Choose a good quality, great-tasting brand! We love Nescafe.
• Ice Cubes: helps thicken the Frappuccino for a creamier texture.
• Whipped Cream and Caramel Sauce: for serving!

How to Make a Homemade Caramel Frappuccino

You have a couple of options when it comes to making your homemade Frappuccino.

1. Blender: Add all of the ingredients to a high-powered blender and blend until smooth. Adjust as needed, then pour into a glass and garnish with whipped cream and caramel.
2. Shaken: Add water, cream, sugar, and coffee to a jar. Put the lid on and shake until the sugar is dissolved, then pour over ice and top with whipped cream and caramel.

You can see in these photos that there is a slight difference between the two — the blended frappuccino is lighter in color because of the ice.

Recipe FAQs

Variations on this recipe

• Customize it! This recipe can super easily be customized to your tastes. If you like a stronger coffee, add more coffee. If you like it sweeter, add more sugar. Prefer it creamier to be creamier, use more cream.
• Lighten it up. Swap the cream out for skim milk or non-dairy milk.
• Use other syrups. Feel free to play around with the flavor of your Frappuccino by adding other syrups. Vanilla, hazelnut, or even chocolate would be delicious!

More Summer drinks you'll love

Desserts

Oreo Milkshake

Drinks

How to make Cold Brew Coffee

Drinks

Mango Smoothie

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Caramel Frappuccino

This Caramel Frappuccino is my version of a Starbuck's classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 97cal

Author Ashley Fehr

Ingredients

• 3/4 cup cold water
• 1-2 tablespoons cream** (or milk, dairy free milk, more or less depending on your tastes)
• 1-2 tablespoons caramel sauce (depending how sweet you like it)
• 2 teaspoons granulated sugar or to taste
• 1-2 teaspoons instant coffee granules or instant espresso powder
• 8 ice cubes about 1 cup
• whipped cream and caramel sauce to serve

US Customary – Metric

Instructions

Blender method:

• Place all ingredients in the blender and blend until smooth and frothy.
• Adjust flavor to your tastes and pour into a glass.
• Top with whipped cream and caramel sauce as desired.

Shaken method

• Add water, cream, sugar and coffee to a 500ml jar and shake until coffee is dissolved and mixture is frothy.
• Pour over ice and top with whipped cream and caramel sauce as desired.

Notes

*This recipe is easily customized to your tastes. If you like a stronger coffee, add more coffee. If you like a sweeter coffee, add more sugar. If you like creamier coffee, add more cream.

**I use heavy cream if I have it, but any milk or cream will work. The higher fat content, the richer and creamier the coffee will be.

Storage:

Honestly, I don’t recommend storing your Caramel Frappuccino. It has the thickest, creamiest texture and best flavor straight out of the blender or shaker. But since this recipe takes just 5 minutes to whip up, you can keep the ingredients on hand and whip one up super quickly whenever a craving hits.

Nutrition

Calories: 97cal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Caramel Frappuccino appeared first on The Recipe Rebel.

This Blueberry Smoothie requires just 4 ingredients and 5 minutes. It’s thick, creamy, and makes the best sweet breakfast or snack!

In my opinion, blueberries don’t get enough attention in smoothies. They’re often part of a mixed berry smoothie, but rarely do they get to be the feature. Well, this Blueberry Smoothie brings the delicious sweetness of blueberries to the forefront! And it’s so good.

This recipe is made with four simple ingredients, perfectly creamy, and has just the right amount of blueberry flavor complemented by frozen banana. It’s ready in just 5 minutes!

Looking for more recipes featuring blueberries? Check out 30+ of the best blueberry recipes!

Ingredients Needed:

• Milk: any kind of milk will work! Don’t want to use milk? Try juice! Keep in mind this will change the texture of the smoothie.
• Greek Yogurt: plain or vanilla Greek yogurt is a great way to add extra flavor, a boost of protein, and to create an ultra creamy smoothie.
• Frozen Fruit: a combination of frozen banana and frozen blueberries creates delicious flavor and a creamy texture.

How to Make a Blueberry Smoothie

1. Combine: Add all of the ingredients to your blender in the order listed (see my post on How to Make a Smoothie for more ideas!).
2. Blend: Blend until smooth, adjusting the consistency as needed, then serve and enjoy.

Smoothie FAQs

Blueberry Banana Smoothie Variations

• Add other fruit. I love the blueberry and banana combo, but feel free to play around with other frozen fruit. Try raspberries, strawberries, pineapple, mango, you name it.
• Boost the nutrition. Blend in a spoonful of flax seeds, vanilla protein powder, chia seeds, or a scoop of nut butter for some extra protein.
• Make it green. Blend in a handful of baby spinach or kale for a green blueberry smoothie. The color won’t be as nice, but it will taste just as good!
• Make it sweeter. This smoothie is already sweet thanks to the banana, but feel free to make it even sweeter with a drizzle of honey, maple syrup, or agave.
• Thicken it up. Make your smoothie a little more filling with a scoop of old-fashioned oats.

Serving Suggestions

A blueberry smoothie makes a great healthy snack or light breakfast, but it’s also a great addition to a bigger breakfast!

Serve it next to a slice of Lemon Blueberry Cream Cheese Coffee Cake, Baked Oatmeal, Whole Wheat Pancakes, you name it.

More Smoothie Recipes You’ll Love

Breakfast

Easy Strawberry Smoothie Recipe

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Mango Smoothie

Breakfast

Strawberry Banana Smoothie

Breakfast

Metabolism Boosting Smoothie

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Blueberry Smoothie

This Blueberry Smoothie requires just 4 ingredients and 5 minutes. It's thick, creamy, and makes the best sweet breakfast or snack!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 161cal

Author Ashley Fehr

Ingredients

• ¾-1 cup milk (any kind, or juice)
• ½ cup Greek yogurt (plain or vanilla)
• 1 frozen banana (broken in chunks – about 100 grams)
• 1 cup frozen blueberries

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring or adding more liquid as desired.

Notes

This recipe makes about 20-22 ounces of smoothie — two small or one very large.

Tips: 

• Add other fruit. I love the blueberry and banana combo, but feel free to play around with other frozen fruit. Try raspberries, strawberries, pineapple, mango, you name it.
• Boost the nutrition. Blend in a spoonful of flax seeds, vanilla protein powder, chia seeds, or a scoop of nut butter for some extra protein.
• Make it green. Blend in a handful of baby spinach or kale for a green blueberry smoothie. The color won’t be as nice, but it will taste just as good!
• Make it sweeter. This smoothie is already sweet thanks to the banana, but feel free to make it even sweeter with a drizzle of honey, maple syrup, or agave.
• Thicken it up. Make your smoothie a little more filling with a scoop of old-fashioned oats.

 

Storage:

I recommend serving smoothies right away for the best texture.
If you make one and don’t finish it, you can refrigerate it for a couple of hours, or store in the freezer for longer periods.
I recommend freezing in an ice cube tray or similar and then re-blending with additional liquid to serve.

Nutrition

Calories: 161cal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 471mg | Fiber: 3g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 1mg

The post Blueberry Smoothie recipe appeared first on The Recipe Rebel.

These 30+ Rhubarb Recipes are perfect for baking, brunches, and entertaining! Discover new ways to use this springtime vegetable in cakes, pies, cocktails, muffins, and more.

I’ll come right out and say it: Rhubarb is a go-to when it comes to spring desserts.

Everyone has some idea of what rhubarb is (consensus says: vegetable! More on this later). But for many, it’s still a bit of a mysterious ingredient and flavor when it comes to using it in recipes.

I will admit, I wasn’t even sure what rhubarb was until much later in life. Did anyone else have a slice of rhubarb pie as a kid and think it was the weirdest dessert ever? Because, same. But what I know now is that I’d 100% live off of rhubarb desserts if I could!

Whether you’re lucky enough to have a big, beautiful rhubarb plant in your backyard, or if you’re picking it up in the seasonal produce aisle, there are so many delicious recipes to make with this peculiar plant. I’ve rounded up some of my favorites below!

But first, let’s take care of some business. What exactly is rhubarb? Is it sweet or sour? Or even poisonous?! These were questions posed by readers and myself. So I dug in and did some research on this deliciously odd ingredient.

What is Rhubarb?

As it turns out, Rhubarb is considered a spring vegetable.

Rhubarb stalks are sold in grocery stores and farmer’s markets across the U.S. – generally from April to June when the stalks have the sweetest flavors. Rhubarb stalks are green, pink, or red in color, like celery but prettier. The redder the stalk the sweeter the flavor!

Rhubarb is often confused with fruit since it’s sometimes used in sweet recipes like pies, cobblers, tarts, and other dessert treats. But there is boundless potential for this tart vegetable stalk!

What Does Rhubarb Taste Like?

Rhubarb is a fibrous vegetable similar to celery but without the crispness. The texture of rhubarb is more like a bite into a walnut: smooth with a slight crunch. Typically, the stalks are sliced into bite-sized pieces for baking. When properly cooked, rhubarb gives recipes like pies and cobblers a delicious and gentle tartness.

However, eaten raw, rhubarb is extremely bitter and sour. This is why many rhubarb desserts will include other ingredients to soften, sweeten, or balance the flavors (strawberries and sugar are common go-tos).

Is it Poisonous? 

Rest assured, you won’t find any recipes for poison pie on here! To clear up a common misconception: rhubarb stalks are not poisonous. It’s the leaves at the top of the stalks, however, that are extremely toxic to humans and should never be consumed. 

Before preparing your rhubarb, cut and discard the leaves. Only use the stalks for eating. The leaves are not edible – at all – and should not be used for garnish or in any way touch the food.

How to Freeze Fresh Rhubarb

Rhubarb freezes like a dream! This is especially handy if, like me, you’re on a mission to try any and all fruit and rhubarb combinations, all year-round. Your freezer is your friend!

I recommend cutting the stalks into pieces to store airtight in the freezer. Here’s how to freeze fresh rhubarb:

1. Slice the rhubarb and place it in a single layer on a parchment paper-lined baking sheet.
2. Place the whole sheet in the freezer until the rhubarb pieces are frozen solid.
3. Transfer the frozen rhubarb to resealable bags or containers labeled with contents, amount, and recipe details as needed (ie. “2 cups rhubarb, muffins/scones”).

While it’s easy to freeze, rhubarb does tend to turn mushy after defrosting. This makes frozen rhubarb best to use in recipes where it can be added in and then cooked or baked from frozen, such as baking and sauces.

Without further adieu, here are some of my favorite rhubarb recipes that I just know you’ll love! Plus, a few from my favorite bloggers!

30+ Ways to Use Rhubarb

If you’re wondering what to do with a plentiful bunch of rhubarb, we’ve got you covered with over 30 ways to use it! Here are easy rhubarb recipes for lush springtime desserts, rhubarb drinks, breakfast ideas, and more!

Rhubarb Cake with Vanilla Sauce

Loaded with rhubarb and drizzled with warm vanilla sauce, this easy cake is the ultimate Springtime dessert!

Get the recipe here

Photo Credit: www.thecreativebite.com

Rhubarb Streusel Coffee Cake

This moist rhubarb coffee cake is perfect for breakfast or brunch, topped with a delicious toasted pecan and coconut streusel. Such a simple recipe packing loads of delicious flavor!

Get the recipe here

Photo Credit: theviewfromgreatisland.com

Norwegian Rhubarb and Almond Cake

A light, delicate almond cake full of delicious rhubarb. This craveable recipe makes the perfect breakfast, fruity dessert, or snacking cake!

Get the recipe here

Strawberry Rhubarb Crisp Bars

What do you get when you combine crunchy oatmeal cookies and tangy fruit with our favorite ingredient? These Strawberry Rhubarb Crisp Bars! These are the perfect summer finger food for potlucks and dessert.

Get the recipe here

Rhubarb Crisp Recipe

A simple and mouth watering recipe for tart rhubarb filling topped with a layer of crunchy, crispy oatmeal. Rhubarb crisp is a delicious dessert, just begging for a scoop of vanilla ice cream.

Get the recipe here

Strawberry Rhubarb Crisp

A deliciously sweet and tart rhubarb crisp complete with a tender oatmeal topping. Swap out the berries for any of your favorite fruit combinations for an effortless dessert that just smacks of spring!

Get the recipe here

Photo Credit: bakingamoment.com

Rhubarb Tart

Stunning for the eyes and taste buds, this rhubarb tart is a real showstopper! Ribbons of rhubarb are woven over top of a sweet almond filling and a buttery shortbread crust.

Get the recipe here

Photo Credit: www.thecreativebite.com

Strawberry Rhubarb Custard Dessert

A tender sugar cookie crust filled with chopped tart rhubarb, sweet strawberries and rich, creamy custard gives this dessert the perfect balance of textures and flavors.

Get the recipe here

Photo Credit: www.spendwithpennies.com

Strawberry Rhubarb Cobbler

You’ll love this super easy cobbler recipe made with sweet strawberries and rhubarb. The most delicious combination, ready to be served with a scoop of ice cream!

Get the recipe here

Photo Credit: celebratingsweets.com

Rhubarb Raspberry Fool

I pity the fool who doesn’t love this dessert! Made from mostly whipped cream and sweetened raspberries, with the wonderful tartness of fresh rhubarb. I can never get enough!

Get the recipe here

Photo Credit: www.mykitchenlove.com

Sparkling Rhubarb Margarita Recipe

There’s nothing more quenching on a hot afternoon than a homemade margarita! This zesty cocktail recipe is so easy and quick to make. Add in the unique flavors of rhubarb, and you’ve got a one-of-a-kind refreshment!

Get the recipe here

Photo Credit: tornadoughalli.com

Rhubarb Slush

A refreshing and fruity summertime drink featuring rhubarb! This frosty slush recipe can be made with or without booze. Either way it’s the perfect treat for sipping by the pool!

Get the recipe here

Photo Credit: www.spendwithpennies.com

Rhubarb Muffins

Warm flavors of cinnamon and the tartness of rhubarb give these muffins a little something extra. You’ll love baking up a batch of these for your next occasion!

Get the recipe here

Photo Credit: sweetpeasandsaffron.com

Healthy Cinnamon Rhubarb Muffins

These are the most delicious muffins made with nutritious whole grains and zero refined sugar! And, of course, rhubarb. With fluffy insides and crunch tops, rhubarb muffins are the only thing you’ll be craving this spring.

Get the recipe here

Photo Credit: www.spendwithpennies.com

Strawberry Rhubarb Pie

Strawberries and rhubarb give this easy pie recipe the perfect balance of sweet, tart, and juicy summer flavor!

Get the recipe here

Photo Credit: www.thecreativebite.com

Rhubarb Custard Pie

This homemade pie is made ultra decadent with a rich egg custard filling and the unique flavor of rhubarb. Enjoy a slice for a little summer indulgence.

Get the recipe here

Photo Credit: www.tastesoflizzyt.com

Rhubarb Crisp Pie

A classic crisp recipe crossed with homemade rhubarb pie! Made with a buttery oatmeal crumble and sweet rhubarb filling for a light and easy dessert.

Get the recipe here

Rhubarb Sauce

This rich and flavorful rhubarb sauce is bound to become a fast favorite! Delicious as a quick and easy topping for cake, ice cream, yogurt, pancakes and more!

Get the recipe here

Photo Credit: theviewfromgreatisland.com

Rhubarb Curd

Homemade rhubarb curd is perfect to spread over everything from pancakes to toast – or better yet, enjoy a spoonful right out of the jar!

Get the recipe here

Photo Credit: www.mykitchenlove.com

No Bake Rhubarb Cheesecake

A light and creamy, easy no-bake cheesecake recipe made with rhubarb. The lovely flavors and incredible texture make this dessert one of a kind, plus you can make it ahead!

Get the recipe here

Photo Credit: grandbaby-cakes.com

Riesling Rhubarb Crisp Cake

Turn heads with this stunning homemade rhubarb cake recipe! A luxurious layer cake infused with Riesling flavors, filled with oat crumble, and frosted with a decadent rhubarb buttercream.

Get the recipe here

Photo Credit: foodnouveau.com

Rhubarb Panna Cotta

Enjoy rhubarb three ways with this dreamy panna cotta recipe. Lush and creamy panna cotta is the ideal "fancy" dessert that's actually so easy to make!

Get the recipe here

Photo Credit: www.mysequinedlife.com

Cherry Rhubarb Crisp

Rhubarb and cherry are the fruity and tart combination I never knew I needed. Until I found this rhubarb crisp recipe!

Get the recipe here

Photo Credit: boulderlocavore.com

Rhubarb Fool

Rhubarb fool is a creamy and tangy, chilled dessert recipe that you’ll be making all season long. A perfect single-serving sweet treat!

Get the recipe here

Photo Credit: www.alattefood.com

Homemade Strawberry Rhubarb Pie

A classic strawberry rhubarb pie is an art form, if you ask me! The balance of flavors, the juicy filling, the tender yet crisp pastry crust. Luckily, this recipe makes it super easy!

Get the recipe here

Photo Credit: www.thecreativebite.com

Rhubarb Honey Cupcakes

This is the perfect cupcake recipe for spring, made with moist and tender cupcakes filled with a homemade rhubarb jam.

Get the recipe here

Photo Credit: www.thatskinnychickcanbake.com

Cinnamon Swirl Rhubarb Bread

A simple quick bread recipe loaded with fresh rhubarb and laced with swirls of cinnamon. Enjoy this for breakfast or as a snack! It never disappoints.

Get the recipe here

Photo Credit: randaderkson.com

Healthy Strawberry Rhubarb Baked Oatmeal Recipe

If an easy breakfast is calling, try this delightful version of baked oatmeal featuring strawberries and rhubarb! Seasonal and exceptional.

Get the recipe here

Photo Credit: foodnouveau.com

Rhubarb Gelato

Dessert doesn't get more rich and creamy than this homemade gelato recipe! Rhubarb puts an interesting spin on this delicious chilled treat.

Get the recipe here

Photo Credit: www.alattefood.com

Strawberry Rhubarb Crumb Bars

Tender homemade dessert bars made from strawberry rhubarb filling between layers of pastry and a crunchy crumb topping. The best grab-and-go dessert!

Get the recipe here

The post 30+ Rhubarb Recipes appeared first on The Recipe Rebel.

This Tropical Smoothie is fresh, fruity, and packed with the best tropical flavors! It’s made with banana, mango, pineapple, Greek yogurt, and your choice of coconut milk or pineapple juice!

Do you ever just want to drop everything and hop on a flight to the nearest tropical destination?

Unfortunately, sometimes that just isn’t in the cards. And that’s when I reach for this Tropical Smoothie!

It’s not quite the beach vacation we’re all dreaming about, but it sure tastes like one!

This smoothie is loaded with frozen tropical fruit, coconut milk or pineapple juice, and Greek yogurt. It’s refreshing, creamy, and if you close your eyes while you drink it, you’re basically soaking up some sun on the beach.

If you like this one, you’ll also enjoy this Mango Smoothie, this Pineapple Smoothie, and this Easy Homemade Pink Lemonade!

Ingredients Needed:

• Greek Yogurt: you can use plain or vanilla yogurt. Whichever you prefer! Vanilla will add more sweetness to the smoothie.
• Liquid: use either coconut milk or pineapple juice—or a mix of both! Coconut milk will make a thicker, creamier smoothie.
• Frozen Fruit: I use a blend of banana, pineapple, and mango which creates the perfect blend of tropical flavors.

How to Make a Tropical Smoothie

This Tropical Smoothie recipe makes the perfect easy and healthy snack. It’s ready in a quick 5 minutes!

1. Combine: Add all of your ingredients to the blender.
2. Blend: Blend until smooth, stirring as necessary.

Smoothie FAQs

Tips and Notes

• Use frozen fruit! Frozen fruit is the key to a thick, creamy smoothie.
• Add to the blender in the order listed. For the best texture, add the ingredients to the blender starting with the yogurt and milk, then ending with the banana, pineapple and mango.
• Serve right away. Smoothies are best fresh!

Tropical Smoothie Variations

While this Tropical Smoothie is great as-is, smoothies are also incredibly customizable. Make it your own!

• Use another liquid. I love the flavor of both coconut milk and pineapple juice, but feel free to play around with the liquid you use. Other great tropical options would be coconut water, mango nectar, orange juice, etc.
• Add other fruit. The banana, pineapple, and mango combination is insanely good, but other fruit combinations work great too. Try adding or subbing in frozen strawberries, peaches, kiwi, raspberries, you name it.
• Boost the nutrition. Give the smoothie an extra kick of nutrition with a scoop of old fashioned oats, a sprinkle of flax or chia seeds, or a handful of raw cashews.
• Make it green. Feel free to toss in a handful of fresh spinach or kale to turn this into a tropical green smoothie. You won’t even taste it!

More Smoothie Recipes

Breakfast

Easy Strawberry Smoothie Recipe

Drinks

Mango Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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Tropical Smoothie recipe

This Tropical Smoothie is fresh, fruity, and packed with the best tropical flavors! It's made with banana, mango, pineapple, Greek yogurt, and your choice of coconut milk or pineapple juice!

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 168cal

Author Ashley Fehr

Ingredients

• ½ cup Greek yogurt (plain or vanilla)
• ¾ cup coconut milk or pineapple juice
• 1 frozen banana (broken in chunks – about 100 grams)
• ½ cup frozen pineapple chunks
• ½ cup frozen mango chunks

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring and adding more liquid as necessary.

Notes

Tips:

• Use frozen fruit! Frozen fruit is the key to a thick, creamy smoothie.
• Add to the blender in the order listed. For the best texture, add the ingredients to the blender starting with the yogurt and milk, then ending with the banana, pineapple and mango.
• Serve right away. Smoothies are best fresh!

Nutrition

Calories: 168cal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 425mg | Fiber: 3g | Sugar: 25g | Vitamin A: 516IU | Vitamin C: 26mg | Calcium: 109mg | Iron: 1mg

The post Tropical Smoothie appeared first on The Recipe Rebel.