Ingredients:

  • 2 medium Navel Oranges, peeled, segmented, and frozen solid (350 g)
  • ½ cup Plain Greek Yogurt, full-fat preferred (120 g)
  • ½ cup Milk (Dairy, Oat, or Almond) (120 ml)
  • 1 teaspoon Pure Vanilla Extract (5 ml)
  • 1–2 Tablespoons Liquid Sweetener (Honey or Maple Syrup) (15–30 ml)
  • ¼ teaspoon Freshly Grated Orange Zest (Optional)
  • 1 small pinch Fine Sea Salt
  • 3–4 Ice Cubes (Optional)

Instructions:

  1. Initial Prep (Passive): Peel the oranges thoroughly, removing as much white pith as possible. Segment the oranges. Lay segments flat on a parchment-lined tray and freeze for a minimum of 4 hours, or until rock solid.
  2. Layer the Liquids: Add the milk, Greek yogurt, and vanilla extract to the blender jar first. Placing the liquid at the bottom allows the blades to move freely.
  3. Add Solids and Flavour: Carefully place the frozen orange segments into the blender. Add the sweetener, salt, and orange zest (if using).
  4. Start Low, Go High: Secure the lid. Start blending on the lowest setting for about 15 seconds to crush the fruit, then immediately ramp the speed up to high.
  5. Agitate and Scrape (If Needed): If the mixture stalls, switch the blender off. Use a rubber spatula or tamper to push the frozen fruit down toward the blades. Continue blending until the smoothie is completely smooth, thick, and uniformly creamy—there should be no visible chunks.
  6. Adjust Thickness: If the smoothie is too thick to move, add a tablespoon of extra milk at a time until the desired consistency is achieved.
  7. Pour and Enjoy: Pour the smoothie immediately into a tall glass or jar and serve.