persimmon smoothies and persimmons
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Persimmon Smoothie

This quick and easy persimmon smoothie is made with gorgeous persimmons, milk kefir, almonds, and a dash of maple syrup.  It's perfect for breakfast, as a post-workout drink, or even a light dessert!
Course Drinks
Cuisine American
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2 people
Calories 146kcal
Author Sarah Trenalone

Ingredients

  • 1 fuyu persimmon, leaves and core removed
  • 1 cup plain milk kefir OR coconut milk kefir
  • 1 TB maple syrup
  • 10 almonds
  • 2 ice cubes, optional
  • dash cayenne, optional (to serve)

Instructions

  • Blend all ingredients except cayenne together until smooth.
  • Taste, sweeten more if desired.  Add more milk or ice if the consistency is too thick.
  • Serve with a dash of cayenne if desired.
  • Store smoothies in the fridge, and drink within 2-3 days.

Notes

Makes 2 small smoothies or 1 large smoothie.
Make Ahead:
  • Refrigerate:  Store in a sealed jar or cup for 2-3 days.  Shake before serving.
  • Freeze:  Store in individual size jars (such as 8oz canning jars) and freeze for up to 6 months.  Move to the refrigerator 24 hours before drinking to allow time to thaw, or use as the ice pack in a lunch bag and it should be thawed by lunch time.  Shake before serving.

Nutrition

Calories: 146kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 96mg | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 8.3mg | Calcium: 174mg | Iron: 0.5mg