Blueberry, Ginger, and Kefir Smoothie Recipe
A former coworker once passed along a pie recipe to me that had blueberries with a hint of ginger. There was some marginalia in the recipe that read "really good!" and it really was! Ever since then, I've been smitten with with the combination of sweet blueberries and the spicy kick of ginger. Using fresh ginger here rather than dried ground ginger really gives it some extra punch, and using fresh berries instead of frozen adds a range of bright, tart, tangy, sweet, and rich flavors. Even though you're blending, it's best to grate the ginger first to ensure no super-potent ginger chunks end up in the finished product.
Athick, frosty blueberry shake made with frozen kefir cubes and spicy fresh ginger. The kefir cubes, which make the smoothie cold and creamy without watering down the flavor like regular ice cubes, can be made in advance and stored in a ziploc freezer bag.
Note: Be sure to select plain, whole-milk kefir to make the kefir cubes. This recipe makes five kefir ice cubes, enough for one drink; if you're making more than one smoothie, be sure to make the number of kefir cubes you need.
Ingredients
- For the Kefir Ice Cubes:
- 1/2 cup plus 2 tablespoons plain whole-milk kefir
- For the smoothie:
- 6 ounces blueberries
- 2 tablespoons plain whole-milk kefir
- 1/2 teaspoon freshly grated peeled ginger, lightly packed
- 5 Kefir ice cubes
- Additional fresh blueberries, for garnish (optional)
Directions
For the Kefir Ice Cubes: Divide kefir between 5 slots of an ice cube tray, using about 2 tablespoons for each cube. Freeze overnight, remove from the tray, and store in a zipper-lock bag in the freezer.
For the Smoothie: Blend blueberries and kefir on low until a rough puree forms. Add ginger and kefir ice cubes and blend until completely smooth. Garnish with extra fresh blueberries, if desired, and serve immediately.
Special equipment
blender, ice cube tray
