When you need a pick-me-up, this Sunshine Juice Smoothie is the right call. It’s named sunshine because it’s bright, tangy and it makes you feel like your drinking sunshine! If you’re a fan of limeade, this juice smoothie will delight you with a blend of fresh ginger syrup, lime juice, carrot juice, frozen bananas and a dash of turmeric.
We drink a lot of carrot juice.
At first I didn’t like it, but the flavor grew on me and it make me feel really healthy to drink it. So I made it part of my mid-morning snack routine.
Carrot juice is really sweet on its own and creates a great juice based smoothie. I’ve balanced out sweetness with plenty of tangy lime juice.
This Sunshine Juice Smoothie will wake you up, put a spring in your step and get your day off to a great start! What more can you ask for from a smoothie?
This juice smoothie does require a little prep work, that is making a quick ginger syrup. Don’t worry it can be made in advance. Sometimes I even freeze the whole smoothie into little popsicles cubes for a summer treat – so many good uses for these large cube trays.
What you’ll need to make this smoothie:
- carrot juice
- fresh ginger
NOTE: If you let this juice smoothie sit, it will separate after awhile – so grab your straw and drink up!
How to make chia pudding from this smoothie:
- Save the banana to add after the pudding has been refrigerated
- Make the rest of recipe as listed, stirring in 1/4 cup chia seeds after blending.
- Transfer to glasses + refrigerate for at least 3 hours. Stirring occasionally to distribute chia.
- Top with chopped banana and serve.
If you’re a fan of limeade, this juice smoothie will delight you with a blend of fresh ginger syrup, lime juice, carrot juice, frozen bananas and a dash of turmeric.
- 5 medjool dates, cut in half lengthwise (any sugar substitution can be made here - honey, maple syrup, granulated sugar - about 3 Tbs equivalent)
- 2 Tbs coarsely chopped peeled ginger
- 1/2 cup water
- 1 cup fresh carrot juice
- 1/2 cup fresh lime juice
- 2 small bananas or 1 large (fresh or frozen)
- 1 tsp turmeric optional
Bring dates, ginger, and 1/2 cup water to a boil in a small saucepan. Once it starts boiling, turn off heat; let steep for 15 minutes. Strain through a fine-mesh sieve into a pitcher; discard ginger, but keep the dates. Let cool.
DO AHEAD: This ginger syrup can be made ahead and stored in the fridge for up to 1 week.
Add carrot juice and lime juice to ginger syrup; stir well.
Combine juice and frozen bananas to blender and whip it real good. Then pulse in the turmeric. Divide between two glasses and enjoy!