ingredients:
for the raspberry syrup:
- ½ cup (75g) fresh raspberries
- 2 tbsp (25g) sugar
- 1 tbsp (15ml) water
for the smoothie:
- 1 cup (150g) frozen strawberries
- ½ cup (75g) frozen raspberries
- 2 tbsp (30g) Pistakio Cream
- ¾ cup (180ml) milk of choice (regular or almond)
- optional: 1/4 cup coconut cream (for that classic erewhon “white cloud” look)
for the rim + finish:
- extra raspberry syrup (from above)
- extra Pistakio Cream
instructions:
- make the raspberry syrup: in a small saucepan, combine raspberries, sugar, and water. simmer over medium-low heat until the raspberries break down and the mixture is syrupy, about 5–7 minutes. strain through a fine-mesh sieve, discard the seeds, and let cool completely.
- rim the glass: dip the rim of your glass into the cooled raspberry syrup, then into a bowl of Pistakio Cream. the raspberry-and-Pistakio rim is the whole vibe.
- drizzle: drizzle a spoonful of raspberry syrup and Pistakio Cream down the inside of the glass for that swirled erewhon-style look.
- blend: in a high-powered blender, combine the frozen strawberries, frozen raspberries, Pistakio Cream, and milk. if using coconut cream, add it now for the full white-cloud effect. blend until smooth and thick. adjust with more milk if too thick, or more frozen fruit if too thin — depends on your blender + how thick you like it.
- pour into your prepared glass and enjoy!
