Layered fruit smoothies look really easy, right? That’s what I thought, then I ended up with a greeny brown mess despite three different beautifully coloured smoothies having gone in to the glass. Here are some simple tips to get your multi-coloured smoothies.
Tip 1: Use frozen bananas in all your layers as a base. This helps keep it all nice and thick. Other frozen fruits are good too. Keep it thick!
Tip 2: Use oats (or your preferred gluten free alternative) as an emergency thickener if you need it. Start with a bit at a time and make sure everything is well blended.
Tip 3: Use the minimal amount of liquid possible to get the smoothie blended (you may need to thicken it if you add too much).
Tip 4: Use the brightest coloured fruit and veg. In the photo above I’ve gone with baby spinach, beetroot and frozen mango with frozen banana as the base in all three.
Tip 5: Make your layers in different batches, rinse your blender then store your layers in the freezer or coldest part of the fridge while you make the next layer.
Tip 6: Make the green layer last, so it doesn’t start turning that cacky colour.
Tip 7: Pour slowly! Whilst… working quickly. I know, doesn’t make sense. But you want to keep the different smoothies nice and thick and cold, so make these right before serving and make sure all the smoothies are chilled and thick.
My first experiments went wrong because the smoothie layers were just too runny. They have to be thick so they don’t mix in to each other. I also poured a bit too carelessly so everything got mixed together and looked awful!