Steps
- 1
Gather all ingredients and rinse the fresh pomegranate seeds and mint leaves.
- 2
In a blender, combine pomegranate seeds, raw shelled pistachios, Greek yogurt, honey, fresh mint leaves, lemon juice, and half a cup of cold water.
- 3
Blend on high speed for about 1 minute until the mixture is smooth and creamy, with a slightly textured consistency from the pistachios.
- 4
Check the sweetness and consistency; add a little more honey if desired or more water to thin the smoothie to your preferred texture.
- 5
Pour the smoothie into two glasses evenly.
- 6
Garnish each glass with a sprinkle of crushed pistachios and a fresh mint sprig before serving.
Tips from the Chef
Use fresh pomegranate seeds for the best flavor and vibrant color, but frozen can be used if fresh are not available.
Soak pistachios in water for 1 hour beforehand to make the smoothie even creamier and easier to blend, if desired.
Adjust honey to taste depending on the sweetness of the pomegranate seeds.
Adding a few ice cubes before blending can make the smoothie chilled and refreshing, especially on hot days.
This smoothie pairs well with a light Mediterranean breakfast or as a refreshing afternoon snack.
Ingredients
- 1 cup pomegranate seeds (fresh or thawed if frozen)
- 0.25 cup raw shelled pistachios (unsalted)
- 0.5 cup Greek yogurt (full fat)
- 1 tbsp honey (preferably wildflower or orange blossom)
- 10 leaves fresh mint leaves (washed)
- 0.5 cup water (cold)
- 1 tbsp lemon juice (freshly squeezed)
Nutrition
(per serving)
Calories
258
Protein
7.9 g
Carbs
32.1 g
Fat
10.9 g
