Our household blender gets a mighty workout around here, spending most of its time whirling fresh and frozen fruits, leafy greens, kefir, yogurt, nuts, seeds, and grains into frothy nourishment. Often, the result is more smoothie than can reasonably be consumed in one sitting. In the past, I’ve poured any extra into pop molds to be enjoyed as frozen treats, but lately, I’ve taken to storing leftovers so they can be enjoyed as smoothies a second time around. Here’s how to make and freeze smoothies:
Pour leftover smoothie directly from the blender pitcher into a standard ice cube tray.
Store in the freezer until solid all the way through. Remove tray from the freezer and run warm water over the bottom so you can dislodge the cubes. Store cubes in a freezer bag until ready to use.
When the mood for a smoothie strikes, pop out 8 cubes for one cup’s worth, put them in a glass jar with a lid, and leave them on the counter for a little over an hour. Give the jar (lid on, please) a vigorous shake to blend the smoothie again. You can expedite the process a bit by throwing it back in the blender, if you like.
It will be (practically) as good as it was the first go round.
If you’re looking for smoothie inspiration, click here and scroll down to Smoothies and Shakes.
And if you want to take it all a step further, check out these make-ahead smoothie kits.
