Silky Pear Ginger Smoothie With Yogurt and Lemon

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 2 medium smoothies)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 2 ripe medium pears, cored and chopped
• 1 cup (240 g) plain yogurt (regular or Greek)
• 1/2 cup (120 ml) cold water or milk
• 1–1 1/2 tbsp (15–22 ml) honey or maple syrup, to taste
• 2 tsp freshly grated ginger
• 1 tbsp (15 ml) fresh lemon juice
• 4–6 ice cubes (optional, for a colder/thicker smoothie)
• Pinch of salt (optional, to brighten flavors)

Do This

• 1. Core and roughly chop pears; peel and finely grate fresh ginger.
• 2. Add pears, yogurt, water or milk, honey or maple syrup, ginger, lemon juice, ice, and salt to a blender.
• 3. Blend on low, then increase to high and blend 45–60 seconds until completely smooth and creamy.
• 4. Taste; add more honey or lemon if needed, and a splash more liquid if it is too thick.
• 5. Blend again for 10–15 seconds to combine any adjustments.
• 6. Pour into 2 glasses. Garnish with thin pear slices or a swirl of yogurt if you like.
• 7. Serve immediately while cold and silky.

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Why You’ll Love This Recipe

• Silky-smooth texture with gentle warmth from fresh ginger and brightness from lemon.
• Ready in about 10 minutes with no cooking required.
• Easy to customize: make it dairy-free, extra protein-packed, or thicker like a shake.
• Soothing on the stomach yet refreshing enough for breakfast, snack time, or a light dessert.

Grocery List

• Produce: Ripe pears, fresh ginger root, fresh lemon
• Dairy: Plain yogurt (regular or Greek)
• Pantry: Honey or maple syrup, salt, ice (from freezer), optional ground cinnamon for garnish

Full Ingredients

Smoothie Base

• 2 ripe medium pears (such as Bartlett or Anjou; about 450 g total), cored and chopped (peel if the skin is very tough)
• 1 cup (240 g) plain yogurt, whole-milk or low-fat (Greek yogurt makes it extra creamy)
• 1/2 cup (120 ml) cold water, cow’s milk, or unsweetened almond milk
• 1–1 1/2 tbsp (15–22 ml) honey or maple syrup, to taste
• 2 tsp freshly grated ginger (from about a 2.5 cm / 1-inch piece of ginger root), peeled
• 1 tbsp (15 ml) freshly squeezed lemon juice (about 1/4 medium lemon)
• 4–6 standard ice cubes (about 1/2 cup / 70 g), optional but recommended for a colder smoothie
• 1 small pinch fine sea salt or kosher salt (about 1/16 tsp), optional but helps sharpen the flavors

Optional Garnishes

• 2–4 very thin pear slices
• 1–2 tsp plain yogurt for swirling on top
• Light pinch of ground cinnamon or nutmeg
• Fine lemon zest from the remaining lemon, if desired

Step-by-Step Instructions

Step 1: Choose and prep your pears

Pick pears that yield slightly when gently pressed near the stem; they should smell fragrant and sweet. Wash them well. Cut each pear into quarters, slice out the core and seeds, and trim away any bruised spots.
If the skins are very thick or you prefer an ultra-smooth texture, peel the pears; otherwise you can leave the skin on for extra fiber and flavor.
Chop the quarters into rough chunks about 2–3 cm (1 inch) so they blend easily.

Step 2: Prep the ginger and lemon

Slice a 2.5 cm (1-inch) knob of ginger root from the piece, then use a spoon to scrape off the thin peel. Finely grate the ginger using a microplane or the smallest holes on a box grater; measure out 2 teaspoons and set aside.
Cut a lemon and squeeze out 1 tablespoon (15 ml) of juice, catching any seeds. Fresh lemon juice is important here for a clean, bright flavor, so avoid bottled juice if possible.

Step 3: Load the blender in the right order

Add the liquids to the blender first: pour in the 1/2 cup (120 ml) of water or milk and the 1 tablespoon (15 ml) of lemon juice. Then add the yogurt, honey or maple syrup, grated ginger, and a small pinch of salt.
Finally, add the chopped pears and ice cubes on top. This order helps the blades catch and pull everything down so your smoothie becomes silky instead of chunky.

Step 4: Blend until completely silky

Start blending on low speed for about 10–15 seconds to break up the fruit and ice. Gradually increase to high speed and blend for 45–60 seconds, or until the mixture looks perfectly smooth and creamy with no visible chunks of pear or ice.
If your blender struggles, stop once or twice to scrape down the sides and stir, then continue blending. The finished smoothie should be thick but still pourable, with a velvety texture.

Step 5: Taste and fine-tune

Pause and taste a spoonful. For more sweetness, blend in an extra teaspoon or two of honey or maple syrup. For more brightness, add another 1–2 teaspoons of lemon juice. If the ginger heat is too strong, you can mellow it out with a little extra yogurt or liquid.
If the smoothie is too thick, add a splash (about 1–2 tablespoons) of water or milk and blend again for 10–15 seconds. If it is too thin, add a few extra pear chunks or ice cubes and blend until smooth.

Step 6: Serve and garnish

Pour the smoothie into 2 chilled glasses. For a pretty finish, spoon a small swirl of yogurt on top of each glass and gently drag the tip of a knife or a skewer through it to create a loose pattern.
Tuck a thin pear slice on the rim or float it on top. If you enjoy warm spice, add the lightest dusting of ground cinnamon or nutmeg, and a bit of lemon zest if you like extra citrus aroma. Serve immediately while cold and silky.

Pro Tips

• Use ripe pears. Under-ripe pears will taste flat and can give the smoothie a slightly gritty texture. Let them soften at room temperature until fragrant before using.
• Grate ginger very finely. A microplane creates fine ginger pulp that blends smoothly and avoids stringy bits. If you are sensitive to spice, start with 1 teaspoon and add more to taste.
• Control thickness with ice and liquid. More ice and less liquid equal a thicker, frostier smoothie; less ice and a splash more liquid make it sip-through-a-straw smooth.
• Balance sweet and bright. Pears can vary in sweetness. Adjust both honey/maple and lemon at the end so you get a round, mellow sweetness with a clean, refreshing finish.
• Boost it. Add 2 tablespoons of rolled oats or 1 tablespoon of ground flaxseed before blending if you want extra body and staying power for breakfast.

Variations

• Dairy-free / vegan: Use a thick plant-based yogurt (such as coconut or almond yogurt) and your favorite non-dairy milk instead of cow’s milk or water. Sweeten with maple syrup or agave instead of honey.
• Protein-packed: Add 1 scoop of unflavored or vanilla protein powder, or 2 tablespoons of almond butter or cashew butter. You may need to add an extra splash of liquid to keep the smoothie pourable.
• Extra-cold pear slushie: Freeze chopped pears on a tray until solid, then measure 2 cups of frozen pear pieces and reduce or skip the ice cubes. Blend with the remaining ingredients for an ultra-chilled, spoonable smoothie.

Storage & Make-Ahead

This pear-ginger smoothie is at its best right after blending, when the texture is airy and silky. If you need to make it ahead, transfer the smoothie to an airtight jar or bottle, fill it as close to the top as possible to limit air, and refrigerate for up to 24 hours. It may separate slightly; just shake well or stir before drinking.
For longer prep-ahead, freeze chopped ripe pears in a single layer, then store them in a freezer bag for up to 3 months. When you are ready to make the smoothie, blend the frozen pear pieces with the remaining ingredients, adjusting liquid as needed. Avoid freezing the finished smoothie, as the texture becomes icy and less creamy once thawed.

Nutrition (per serving)

Approximate values per serving (1/2 of the recipe), made with whole-milk yogurt, water, and 1 tablespoon of honey:
about 190 calories; 5 g protein; 3.5 g fat; 38 g carbohydrates; 5 g fiber; 28 g sugars (includes natural fruit sugars); 70 mg sodium. Values will vary with the type of yogurt, milk, and sweetener used.