Blackberry Acai Cooler Pomegranate Almond Smoothie Tips, FAQ & printable recipe

Tips for success

For the smoothest texture, freeze the banana slices for at least an hour before blending. This eliminates the need for as much ice and makes the smoothie extra thick and creamy.

If you don’t have frozen banana, use regular ice cubes but be aware the smoothie may be slightly thinner. You can also freeze the blackberries on a tray and use them in place of some of the ice.

Grate the white chocolate right before serving, because it can melt and become sticky if left out. Use a fine grater for powdery shavings or a coarse grater for larger flakes. If you want a more dramatic garnish, use a vegetable peeler to make long white chocolate curls. Keep the remaining shavings in the fridge to sprinkle over the top just before serving.

Variations

• Dairy-Free: Use coconut whipped cream instead of regular whipped cream, and choose a dairy-free white chocolate or omit it. The smoothie itself is already dairy-free, so this variation is simple.
• Extra-Protein: Add a scoop of vanilla or unflavored protein powder to the blender before blending. You may need an extra splash of pomegranate juice to keep the consistency smooth.
• Green Boost: Toss in a handful of fresh spinach leaves with the other ingredients. The deep purple color will hide the green, and the taste is virtually undetectable.
• Chocolate Twist: Swap the white chocolate shavings for dark chocolate shavings, and add 1 tablespoon of cocoa powder to the blender for a richer, more decadent flavor.

Storage and make-ahead

Fridge

Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Stir or re-blend with a little ice before serving.

Freezer

Freeze the smoothie in an airtight container for up to 2 months.

Reheat

This smoothie is served cold and should not be reheated. If frozen, let it thaw in the fridge and re-blend with ice to bring back the texture.

The smoothie is best enjoyed immediately, as it will separate and thin out if stored. If you have leftovers, pour them into an airtight container and refrigerate for up to 24 hours. Before drinking, stir vigorously or blend again with a few ice cubes to restore the texture. The garnishes should be added fresh, not stored with the smoothie.

You can prepare the ingredients ahead of time: slice the bananas, loosen the pomegranate arils, and grate the white chocolate. Store the banana slices in a sealed container in the fridge for up to a day, or freeze them for longer.

The pomegranate arils and blackberries can be kept in the fridge for up to 2 days. When ready to serve, simply measure everything and blend.

Serving ideas

Serve the smoothie in a tall crystal glass to show off its rich purple color. The whipped cream should be added just before serving, and the garnishes — blackberries, pomegranate arils, sliced almonds, and white chocolate shavings — can be arranged in a neat pile or scattered freely.

For a more elegant presentation, rim the glass with a little white chocolate and dip it in sliced almonds.

This smoothie works as a satisfying breakfast, a midday snack, or a dessert-like treat. Because it’s quite filling, one serving is often enough, but you can easily halve the recipe for a single glass.

If serving to guests, consider making two batches and pouring them into small glasses for a tasting portion. The contrast of cold, creamy smoothie and crunchy garnishes is best enjoyed right away.

Frequently asked questions

Recipe card

Blackberry Acai Cooler Pomegranate Almond Smoothie

Prep 10 minCook 0 minTotal 10 minServes 2

Ingredients

• 2 ripe bananas, sliced into coins
• 1/2 cup pomegranate arils
• 2 oz white chocolate, grated into shavings
• 1 cup fresh blackberries, plus more for serving
• 1/2 cup acai puree (unsweetened)
• 1 cup pomegranate juice
• 2 tbsp almond butter
• 1 cup ice cubes
• Whipped cream, for serving
• Sliced almonds, for serving

Instructions

1. Slice the ripe bananas into coins and set them aside. Loosen the pomegranate arils from the membrane and measure out 1/2 cup. Grate the white chocolate on the large holes of a box grater to create a pile of ivory shavings. Keep the shavings in a small bowl for garnishing later.
2. Rinse the blackberries and pat them dry. Measure the acai puree, pomegranate juice, and almond butter. Have the ice cubes ready. Arrange all the measured ingredients near the blender so assembly is quick.
3. Add the banana coins, blackberries, acai puree, pomegranate juice, almond butter, and ice cubes to a glass blender pitcher. Lock the lid firmly in place. Blend on high until the mixture becomes thick and swirling, about 45 to 60 seconds. Stop and scrape down the sides if needed.
4. Pour the smoothie from the pitcher into a crystal glass or two serving glasses. Top with a generous swirl of whipped cream, a few fresh blackberries, a sprinkle of pomegranate arils, and a shower of sliced almonds and white chocolate shavings. Serve immediately.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

62 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.