Yogurt, milk, buttermilk
Fruit, canned, fresh or frozen – peaches, apricots, cherries, etc.
Melons – cantaloupe, honeydew, watermelon, etc.
Berries, fresh or frozen – raspberries, strawberries, blueberries, etc.
Dried fruit – plums, cranberries, raisins, apricots, etc.
Jam, jelly or preserves
Sweeteners – honey, brown sugar, chocolate or strawberry syrup
Seasoning – nutmeg, cinnamon, malt, Jello powder, instant pudding powder
Toppings – granola, cold cereal, chopped nuts, etc.
Garnishes – mint leaves, lemon/lime zest, lemon/lime slices, orange curls, cinnamon sticks
Crushed ice, optional
Chill all ingredients.
Not all smoothies need to be blended. Provide swizzle sticks, long handled soda spoons and tall glasses for the non-blenders. Since many smoothies require a blender, borrow blenders or ask guests to bring their blender along to the party. Set up a blending station.
Prepare fruit by seeding, pitting, peeling, hulling and cutting into chunks as needed. Dried fruit works best if re-hydrated. Follow package directions or combine equal portions of fruit and boiling water. Simmer covered 5 minutes, chill thoroughly.
Instant pudding will serve to thicken and flavor drink. Add between one teaspoon and a heaping tablespoon as needed. Jello will both flavor and sweeten the drink.
Garnishes. Prepare citrus curls by thinly cutting a long strip of lemon/lime/orange peel. Wrap the peel around a straw and freeze. Place bowls of mint springs, cinnamon sticks on table.
Guest instructions: Begin by using approximately 1 cup of yogurt, milk, buttermilk or a combination in blender or glass. Add between 1/2 to 1 cup fruit. If using jam, jelly, or preserves only a few tablespoons to 1/4 cup will be needed. The jam acts as a cross between sweetener and fruit. Blend or stir until smooth. If drink is too thick, thin with a little milk. Sweeten and season to taste. Sprinkle with toppings, add a scoop of sherbet or ice cream as desired and garnish.