A berry smoothie menu: four recipes that sell
Smoothies made with ice taste watery after a few minutes. Smoothies made with frozen fruit stay thick and full of flavour. These four recipes are built for a 400 ml cup and a standard commercial blender.
1. Triple berry
- 60 g raspberries, 60 g blueberries, 40 g blackberries
- 1 banana, 200 ml milk, 1 teaspoon honey
2. Strawberry banana
- 150 g frozen strawberries, 1 banana
- 150 ml milk, 50 g yoghurt
3. Blueberry oat breakfast smoothie
- 120 g blueberries, 30 g oats, 1 date
- 220 ml milk, a pinch of cinnamon
4. Passion berry refresher (dairy free)
- 100 g raspberries, 60 g passion fruit pulp
- 200 ml orange juice, mint leaves
Why frozen fruit beats ice
Ice adds only water. Frozen fruit chills the drink and adds flavour, colour and body at the same time. You also skip the step of washing and hulling fresh fruit, which matters at the morning rush. Compare both options in frozen vs fresh berries.
Counter workflow
- Pre-portion fruit into labelled cups and keep them in a small freezer under the counter.
- Add liquid first, then fruit, to protect the blades.
- Blend 30 to 45 seconds; longer blending warms the drink.
For something thicker, turn any of these into a smoothie bowl. Need regular stock? See our wholesale prices.
