My love of blackberries didn’t blossom until we took a trip to Oregon during blackberry season! I went from thinking they were alright to a full fledged addiction in just 1 berry, and that’s really not an exaggeration! Blackberries don’t grow in Montana, so every blackberry we see here is imported, and they’re often on the sour, unripe side. But… vine ripe blackberries still warm from the sun, those are an entirely different story. Since I’ve discovered that I love blackberries, I fill the void with frozen berries which will due until I travel somewhere where they grow again. Frozen berries are perfect for smoothies in particular because they add an iciness that’s perfect for the hot months of summer. I’ve found they’re also great in baked desserts as well, and you can bet as soon as peach season arrives, they’re going to be combined into some sort of crisp/crumble concoction!
You might have noticed that I put kombucha in almost every single smoothie I ever make. I have a couple of reasons for this redundancy, but it’s mostly to do with the fizzy, punchy flavor they add to smoothies which never gets old. The other reason I add kombucha is because in my book, it’s a healthier alternative to juice which is the usual smoothie liquid. Kombucha contains all sorts of probiotics and B vitamins which makes it perfect for adding more goodies to your smoothie rather than empty calories!
You can use fresh fruit for this smoothie if you happen to have an abundance of it sitting around. But… one of my favorite things about this recipe is the use of frozen fruit, which makes it super quick and easy to make in the morning! 5 from 1 review
