Save this smoothie recipe for a sunny day

With the tartness of raspberries and the zesty taste of lime, this smoothie is the perfect drink to salute summer’s end.

Raspberry Lime Smoothie from the Smooth Life cookbook.

Twins Ashley and Taylor Johnston live near Vancouver, British Columbia, but tasted their first acai bowls on a trip to Hawaii aged 11. As Twin Coast they inspire followers on social media with their fresh creations.

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Having mastered the Strawberry Lemonade Smoothie, Taylor had to make a version with raspberries because, as you now know, Taylor is madly in love with raspberries. So she thought: Why not change the citrus in it, too? Experimenting in the kitchen is one of our great pleasures, so if you make this smoothie with yet another berry and citrus fruit, let us know! Cherry-Kumquat Smoothie, anyone?

Raspberry Lime Smoothie

Serves 1 to 2

INGREDIENTS

• 1½ cups (360ml) coconut water
• 2 cups (300g) frozen raspberries
• 1/3 cup (80 ml) vanilla Greek or vegan yoghurt
• Zest and juice of 1 lime
• 1 tablespoon honey or agave syrup
• Lime slices, for garnish, optional

Smooth Life recipe book by Ashley and Taylor Johnston.

METHOD

1. Pour the coconut water into a high-powered blender. Add the raspberries and yoghurt, followed by the lime zest and juice, and finally, top with the honey.
2. Begin blending at medium speed, and work your way up to high.
3. Use the blender’s tamper to push the fruit down to the bottom and remove any air bubbles from the corners. If your blender doesn’t have a tamper, turn the blender off and use a wooden spoon or spatula to push down the fruit and scrape the sides. Blend until you’ve reached your desired thick and smooth consistency, 2 to 3 minutes.
4. Scoop into your favourite glasses, then garnish with a lime (if using).

This is an edited extract from Smooth Life reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2024 by Ashley Johnston and Taylor Johnston.