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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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.
Calories: 418 kcal Carbohydrates: 46 g Protein: 4 g Fat: 27 g Saturated Fat: 16 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Cholesterol: 85 mg Sodium: 55 mg Potassium: 330 mg Fiber: 10 g Sugar: 33 g Vitamin A: 1013 IU Vitamin C: 41 mg Calcium: 118 mg Iron: 1 mg
* The nutritional values in this recipe are approximate and may differ slightly from the actual value.