Creamy Raspberry Peach Smoothie for Summer

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 3 cups total)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1 cup fresh or frozen raspberries
• 2 medium ripe peaches, pitted and sliced (about 1 1/2 cups)
• 1 cup plain or vanilla Greek yogurt
• 1/2 cup orange juice or apple juice
• 1–2 tbsp honey or maple syrup, to taste
• 1/2 tsp pure vanilla extract (optional)
• 1/2–1 cup ice cubes (adjust for thickness)
• Optional: extra raspberries, peach slices, and mint for garnish

Do This

• 1. Prep peaches: wash, pit, and slice (peel if you prefer a smoother texture).
• 2. Add to blender: peaches, raspberries, yogurt, juice, 1 tbsp honey, vanilla (if using), and 1/2 cup ice.
• 3. Blend on high until completely smooth, 30–60 seconds, scraping down sides if needed.
• 4. Taste and adjust sweetness with more honey and thickness with more juice or ice.
• 5. Blend again briefly to combine any adjustments.
• 6. Pour into 2 chilled glasses and garnish with raspberries, peach slices, and a sprig of mint.
• 7. Serve immediately while cold and creamy.

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Why You’ll Love This Recipe

• Perfect balance of sweet peaches and tart raspberries for a bright, refreshing flavor.
• Thick, creamy texture from Greek yogurt that feels like a treat but is packed with protein.
• Naturally sweetened and easily adjustable to your taste or dietary needs.
• Ready in about 10 minutes with simple ingredients you can find at any grocery store.

Grocery List

• Produce: Fresh raspberries, ripe peaches, fresh mint (optional for garnish).
• Dairy: Greek yogurt (plain or vanilla).
• Pantry: Honey or maple syrup, orange or apple juice, pure vanilla extract, ice cubes.

Full Ingredients

For the Raspberry–Peach Smoothie

• 1 cup (about 125 g) fresh or frozen raspberries
• 2 medium ripe peaches, pitted and sliced (about 1 1/2 cups / 225–250 g)
• 1 cup (240 ml) Greek yogurt, plain or vanilla (2% or whole milk for extra creaminess)
• 1/2 cup (120 ml) orange juice or apple juice
• 1–2 tbsp (15–30 ml) honey or maple syrup, to taste
• 1/2 tsp pure vanilla extract (optional, but adds lovely warmth)
• 1/2–1 cup (about 70–140 g) ice cubes, depending on desired thickness

Optional Garnishes

• Fresh raspberries
• Thin peach slices or wedges
• Small mint sprigs
• Chia seeds or granola for a little crunch

Step-by-Step Instructions

Step 1: Prep the peaches

Rinse the peaches under cool water and pat them dry. Slice around the pit and twist to separate the halves. Remove the pit and cut the peach flesh into slices or chunks. If you prefer an ultra-smooth smoothie, peel the peaches first by using a vegetable peeler or scoring a small “X” in the skin, dipping them briefly in hot water, and slipping off the skins. Measure out about 1 1/2 cups of sliced peaches.

Step 2: Prep the raspberries and other ingredients

Rinse the raspberries gently in a colander and let them drain well. If you are using frozen raspberries, there is no need to thaw them; they will help chill and thicken the smoothie. Measure 1 cup. Gather the remaining ingredients: Greek yogurt, juice, honey or maple syrup, vanilla extract (if using), and ice cubes. Having everything ready makes blending quick and smooth.

Step 3: Load the blender in the right order

Add the ingredients to the blender in this order: juice first, then yogurt, then peaches and raspberries, followed by honey or maple syrup, vanilla, and finally 1/2 cup of ice. Placing the liquid at the bottom helps the blades catch and blend everything more easily, especially if you are using frozen fruit.

Step 4: Blend until creamy and smooth

Secure the lid on the blender. Start blending on low speed and gradually increase to high. Blend for 30–60 seconds, or until the mixture looks completely smooth and creamy with no visible chunks of fruit or ice. If your blender struggles, pause, remove the lid, and scrape down the sides with a spatula, then blend again.

Step 5: Taste and adjust thickness and sweetness

Turn off the blender and carefully taste a spoonful. If you want it sweeter, add another teaspoon or so of honey or maple syrup at a time. If the smoothie is too thick for your liking, add a splash or two of juice. If it is too thin, add a few more ice cubes or a small handful of frozen fruit. Blend again for 10–20 seconds until everything is fully incorporated and silky.

Step 6: Serve and garnish

Pour the smoothie into 2 tall, chilled glasses or jars. For a pretty finish, top each glass with a few fresh raspberries, a thin peach slice on the rim, and a small sprig of mint. If you like extra texture, sprinkle a pinch of chia seeds or a spoonful of granola on top. Serve immediately while the smoothie is cold, thick, and at its creamiest.

Pro Tips

• Freeze your fruit for extra thickness: Using frozen raspberries or sliced frozen peaches gives you a milkshake-like texture without needing much ice, which can dilute flavor.
• Chill your glasses: Pop your serving glasses in the freezer for 5–10 minutes while you prep; the smoothie stays colder and feels extra refreshing.
• Balance the tartness: Raspberries can be quite tart. Start with 1 tbsp of sweetener, then adjust to taste depending on how sweet your peaches and juice are.
• Boost the protein: Add 1–2 tbsp of nut butter or a scoop of vanilla protein powder for a more filling breakfast smoothie.
• Help weaker blenders: If your blender is not very powerful, let frozen fruit sit at room temperature for 5–10 minutes, and add a bit more liquid to help it along.

Variations

• Dairy-free version: Swap the Greek yogurt for a thick plant-based yogurt (coconut, almond, or oat) and use maple syrup instead of honey for a completely dairy-free and vegan smoothie.
• Peach–raspberry smoothie bowl: Use only 1/4 cup juice and skip most of the ice. Blend very thick, then pour into a bowl and top with granola, sliced peaches, raspberries, and seeds.
• Citrus twist: Replace half of the orange juice with freshly squeezed lemon juice (2–3 tbsp) and add 1–2 tsp finely grated lemon zest for a bright, zesty edge.

Storage & Make-Ahead

This smoothie is best enjoyed immediately after blending, when it is at its coldest and creamiest. If you need to store it, pour it into an airtight jar or bottle and refrigerate for up to 24 hours. The mixture may separate; simply shake well or stir before drinking. For longer make-ahead prep, portion the raspberries, peach slices, and even the yogurt into individual freezer bags or containers and freeze. When you are ready, dump the frozen pack into the blender, add juice, sweetener, and a little extra liquid if needed, then blend until smooth.

Nutrition (per serving)

Approximate values per serving (1 of 2): about 210–230 calories, 4–6 g fat, 35–40 g carbohydrates, 5–6 g fiber, 25–30 g natural sugars, and 9–11 g protein. Actual values will vary based on the exact yogurt, juice, and sweetener used.