Basil Berry Smoothie

A handful of fresh basil turns an ordinary berry smoothie into something you would order twice. The herb lifts the strawberries and blueberries without shouting over them - and it blends up in a couple of minutes.

Jump to the recipe ↓

Ingredients

• 1 cup fresh strawberries, hulled
• ½ cup fresh blueberries
• 6-8 fresh basil leaves
• 1 cup almond milk (or preferred milk)
• 1 tablespoon honey (optional, for sweetness)
• ½ cup ice cubes

Ingredient notes & easy swaps

Basil: the surprise that makes this more than a berry smoothie — 6–8 leaves add a gentle sweet-anise note rather than a herbal punch. Start at the low end the first time. Just-picked leaves carry the most aroma.

Berries: strawberries bring sweetness, blueberries bring colour and body. Frozen berries work beautifully — use them straight from the freezer and skip the ice.

Almond milk: any milk does the job; dairy makes it creamier, coconut leans tropical.

Honey: taste first. Ripe berries often carry the sweetness on their own; maple syrup keeps it vegan.

Method

1. Blend the ingredients: Add strawberries, blueberries, basil leaves, almond milk, honey, and ice to a blender.
2. Blend until smooth: Process on high speed until the mixture is creamy and well combined.
3. Adjust to taste: If needed, add more honey for sweetness or more ice for thickness.
4. Serve & enjoy: Pour into a glass, garnish with extra basil leaves, and enjoy fresh.

Tips for success

• Blend the basil with the milk first until completely smooth, then add the fruit — no stray leafy bits.
• Frozen fruit makes a thicker, colder smoothie than ice does, without watering it down.
• Taste before sweetening; berry ripeness decides whether the honey is needed at all.

Storage and make-ahead

Smoothies are best straight from the blender, while the colour and texture are at their peak. A sealed jar in the fridge holds a second glass for up to 24 hours — shake hard before drinking, as separation is natural.

For a faster morning, bag the berries and basil as a freezer pack the night before; then it's milk, blend, done. Leftovers also freeze into decent ice-block moulds.

Variations

• Mint instead of basil — cooler and cleaner: the mint green smoothie is that idea taken further.
• Creamier — a few spoonfuls of Greek yoghurt.
• Greens in — a small handful of spinach disappears into the colour without changing the taste much.

Basil berry smoothie FAQ

Can I use frozen berries?

Yes — they're arguably better here. Use them unthawed and leave the ice out; the texture comes out thicker and colder.

Does basil taste strange in a smoothie?

No — with berries it reads as a sweet, faintly aniseed freshness rather than "pesto". Start with 6 leaves and add more once you know you like it.

Can I make it ahead?

Up to 24 hours in a sealed jar in the fridge; shake well before drinking. Beyond that, freeze it instead.

Is this smoothie vegan?

With plant milk and maple syrup instead of honey, yes — everything else already is.

Grow the basil yourself

Basil is one of the most rewarding herbs to keep on the bench, and homegrown strawberries are hard to beat in the glass. See the basil growing guide and the strawberry growing guide, or start both in the Smart Grow Box. A single indoor basil plant gives you those 6–8 leaves on tap, without buying a whole bunch for one smoothie.