Making the perfect smoothie is like putting together the perfect sandwich, or perfect cocktail. It’s not about hitting and hoping, it’s about utilising well-measured recipes for the liquid feasts, forming a delicious blend of texture and subtle flavours while highlighting the key ingredients.
A smoothie must be as its name says, smooth. It must be ice cold, enhancing and upholding the flavours of each ingredient.
I am a one-smoothie person: banana and cantaloupe, underscored by best honey. The best ice cream and milk are givens—as are best bread and best butter in the best sandwich. My combination was introduced in the best circumstances: via a hole-in-the-wall serving juices, smoothies and ice creams at Queensland’s Noosa. The banana and cantaloupe was a house special: I tried and was hooked. The aromas of the banana and the cantaloupe were hands in gloves: that lovely musky flavour of the melon and the sweet power of the banana were perfect partners. The honey was not an option, but part of their recipe. The whole show was ice cold, enhanced by thoroughly chilled fruit, and the addition of ice cream. Yoghurt is an option for those who prefer it. The Thermomix is not essential—any rapid pulsing machine will do.
- Crush the ice cubes 5 seconds/speed 10. Place the glasses into the freezer for a few minutes.
- Blend the banana and cantaloupe until smooth, 8 seconds/speed 10.
- Add the milk and honey and blend, 5 seconds/speed 10. Make sure the honey is well blended. You may need to scrape it from the base, and re-blend.
- Add the ice cream (or yoghurt) and blend 5 seconds/speed 10.