Creamy Strawberry Lemonade Smoothie

This recipe yields about 2 servings and takes less than 5 minutes to whip up.

Strawberries: 2 cups fresh or frozen (hulls removed)
Milk or Yogurt: 1 cup (use Greek yogurt for a thicker texture or almond/oat milk for a lighter version)
Lemon: Juice of 1/2 a lemon (about 1 tablespoon)
Sweetener: 1–2 tablespoons of honey, maple syrup, or agave (optional, to taste)
Ice: 1/2 cup (only needed if using fresh strawberries instead of frozen)

Prep the Fruit: Wash the strawberries and pat them dry. Remove the green leafy tops.
Combine: Add the strawberries, your choice of milk or yogurt, and the fresh lemon juice into a blender.
Sweeten: Add your preferred sweetener if you like a treat that’s more sweet than tart.
Blend: Start the blender on a low setting and gradually increase to high. Blend until the mixture is completely smooth and creamy.
Adjust: If the smoothie is too thick, add a splash more milk. If it’s too thin, add a few more frozen strawberries or ice cubes and blend again.
Serve: Pour into a glass or a small carafe, just like in the photo, and garnish with a lemon wedge or a whole strawberry.

For Extra Creaminess: Use a frozen banana in place of the sweetener; it adds a velvety texture without overpowering the strawberry flavor.
Zest it Up: For a stronger citrus kick, grate a tiny bit of lemon zest into the blender before mixing.