Lychee, rose and raspberries: these are the flavours that I love in cocktails – lychee liquor OMG! Fortunately they can be wholesomed up for breakfast with the addition of non-alcoholic liquid (step away from that Prosecco bottle), banana for sweetness and oats for fuel.
If you can, give the oats a bit of a soak in the liquid – be it water or nut/hemp/oat/coconut milk – first: easier to digest and helps them to become more creamy when you blend. It’s not essential though – my smoothies are generally spontaneous. As such, using frozen berries is a no brainer, plus they are cheaper and make for a creamier smoothie. I used tinned lychees for this recipe (if you can call it that); a standard UK tin yields 180g lychees once drained. I rinse the fruit incredibly well to rid it of all that syrup.
Ingredients (serves 2)
100g raspberries (frozen are perfect)
200-250 ml water/coconut/nut milk
½ tsp rose water
Simply throw everything into the blender and puree until smooth!