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Smoothie punch with raspberries, cream, lemon juice and mint

Smoothie punch with raspberries

This recipe from European cuisine conjures up a welcome fruity refreshment for summer with just a few ingredients! The delicate whipped cream balances the raspberry flavor and gives this light smoothie punch a pleasant and velvety texture.

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5 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
COOL TIME 30 mins
Total Time 45 mins
Course Breakfast dishes
Cuisine American recipes
Servings 4
Calories 418 kcal


  • 360 g raspberries
  • 240 ml raspberry juice or cranberry juice
  • 100 g sugar
  • 180 ml sour cream
  • 180 ml whipped cream
  • 2 tsp lemon juice
  • 2 sprigs mint


  • Puree raspberries and juice with a blender until smooth.
  • Then pass through a fine sieve to remove the seeds.
  • Add sugar, sour cream, whipped cream and lemon juice and mix.
  • Chill the bowl in the refrigerator.
  • Before serving, garnish the smoothie bowl with some raspberries and mint leaves.


  • Mixing rod
  • sieve


Calories: 418kcalCarbohydrates: 46gProtein: 4gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 55mgPotassium: 330mgFiber: 10gSugar: 33gVitamin A: 1013IUVitamin C: 41mgCalcium: 118mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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