A creamy, citrusy, and quick orange smoothie, with banana, Greek yogurt, and Mūn Flowers Kombucha. The kombucha provides acidity, lightness, and live fermentation cultures, while the orange and banana give natural sweetness and body. Ready in 5 minutes, ideal for breakfast or snack.
What this orange smoothie is
It's an orange smoothie with a light dairy base (Greek yogurt), fresh fruit (orange and banana), and elderflower and grape must kombucha. The fermentation adds a natural sparkle without the need for added sugar beyond the spoonful of honey. The result is a foamy, cold glass with subtle floral notes.
Ingredients (1 glass, 350 ml)
- 125 ml of Mūn Flowers Kombucha (elderflower and grape)
- 1 ripe banana
- 1 orange, peeled and deseeded
- 60 g natural Greek yogurt
- 1 tablespoon honey
- 1 tablespoon ground flax or chia seeds
- Ice to taste
- Fresh mint leaves and cacao nibs for garnish
Step-by-step preparation
- Blend the base. In a blender, combine the Mūn Flowers Kombucha, banana, peeled orange, yogurt, honey, and seeds until the mixture is smooth and creamy.
- Chill. Add ice to taste and blend again until the smoothie is very cold and frothy.
- Serve. Pour into a wide, tall glass. Taste and adjust honey if you want more sweetness.
- Garnish. Finish with fresh mint leaves and cacao nibs. Drink immediately to preserve the citrus aroma.
Timings
- Preparation: 5 minutes
- Total: 5 minutes
- Servings: 1 glass (350 ml)
Why Mūn Flowers Kombucha works in this smoothie
Mūn Flowers Kombucha is fermented with elderflowers and grape must. It has subtle floral notes, a very low natural sweetness, and fine bubbles. Compared to juice or water, it provides fermented acidity and carbonation, which cleanse the palate between spoonfuls of banana and yogurt. It is the variety in the Mūn range (founded in 2015) that best combines with citrus fruits.
Variations
- More protein: add one tablespoon of neutral or vanilla plant-based protein powder.
- Creamier: substitute 30 g of yogurt with half a ripe avocado.
- Vegan: use unsweetened coconut or soy yogurt and substitute honey with agave syrup.
- With superfoods: incorporate one tablespoon of goji berries, açaí powder, or maca.
- More citrusy: add the zest of half an orange before blending.
- Adult version: replace 30 ml of kombucha with 30 ml of Mūn Kombugin for a long brunch.
Common mistakes
- Adding kombucha hot or at room temperature: it loses its fizz. Always use it directly from the fridge.
- Blending too long after adding ice: the smoothie becomes watery. Blend just enough to combine.
- Oranges with white pith (albedo): they add bitterness. Peel them well before adding.
- Too much honey: ripe banana already sweetens. Taste before adding more sweetener.
- Storing it in the fridge for later: the smoothie separates and loses its fizz. Drink it freshly made.
When to drink it
It works as a complete breakfast (provides fruit, dairy, healthy fat from seeds, and a sweet touch), as an after-workout snack, or as a weekend brunch. The carbonation from the kombucha makes it feel lighter than a classic yogurt smoothie.
Frequently asked questions
Can I make this orange smoothie without yogurt?
Yes. Substitute the 60 g of yogurt with an additional 60 ml of Mūn Flowers Kombucha or with plant-based milk. The smoothie will be lighter and less creamy.
Does any kombucha work?
The recipe is designed with Mūn Flowers Kombucha for its floral notes and low sweetness. A very vinegary or very sweet kombucha will unbalance the overall flavor.
Can I prepare it the night before?
It is not recommended. The kombucha loses its fizz, and the smoothie separates. If you want to prepare ahead, peel the fruit and store it in the fridge, then blend in the morning.
How many calories does it have?
Approximately 260 kcal per 350 ml glass with the recipe ingredients.
Is it suitable for children?
Yes, but remember that kombucha contains trace amounts of alcohol (<0.5% vol) inherent to fermentation. For young children, substitute it with natural orange juice.
Other Mūn Kombucha recipes
- Homemade probiotic lemonade with kombucha
- Kombugin: gin and tonic with kombucha
- All Mūn Kombucha recipes
Original recipe by Cristina Manyer. Adaptation and editing: Mercè Pérez (Mūn Team).
