I made a Lemon Yogurt Smoothie with turmeric, lemon and yogurt that packs immune-supporting ingredients into a simple, pantry-friendly breakfast option.

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I wasn’t expecting to like it so much. This Lemon Yogurt Smoothie sneaks up on you, bright and tangy with creamy plain Greek yogurt and a little ground turmeric that wakes your tastebuds and feels surprisingly zippy.

I keep coming back cause it’s oddly refreshing, not too sweet, and it actually feels like an immune boosting treat. It’s in my Lemon Healthy Recipes rotation now, and every time I sip it I wonder how such simple flavors can be so addictive.

You might doubt me at first but it sticks with you longer than you’d expect.

Ingredients

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Greek yogurt: thick, creamy protein boost; keeps you full, adds tang and body
Banana: frozen for creaminess gives natural sweetness and potassium, carbs for energy
Lemon juice and zest: bright sour zip, vitamin C balances sweetness well
Turmeric: warm color and subtle earthiness, anti inflammatory compounds tiny bitterness
fresh ginger: zippy, adds immune friendly antioxidants and a gentle spicy kick
Honey or maple syrup: optional sweetener quick carbs pairs nicely with lemon
Chia or flaxseed: boosts fiber and omega 3s, thickens texture if you like
Pinch of black pepper: tiny but helps absorb turmeric adds warmth

Ingredient Quantities

1 cup plain Greek yogurt (240 ml) full fat or low fat your call

1/2 cup milk or unsweetened almond milk (120 ml)

1 medium ripe banana, frozen for creaminess

2 tablespoons fresh lemon juice (about juice of 1 medium lemon)

1 teaspoon finely grated lemon zest (from the same lemon)

1/2 to 3/4 teaspoon ground turmeric

1/2 teaspoon grated fresh ginger optional but great for immune boost

1 tablespoon honey or maple syrup optional if you want it sweeter

Pinch of ground black pepper to help turmeric absorb

4 to 6 ice cubes or 1/2 cup crushed ice

1 teaspoon chia seeds or ground flaxseed optional for fiber

How to Make this

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1. Zest the lemon first then squeeze out about 2 tablespoons of fresh juice from the same lemon, grate the ginger if using, and make sure the banana is frozen for creaminess, measure out yogurt, milk and the rest of the ingredients.

2. Add to the blender in this order: 1 cup plain Greek yogurt, 1/2 cup milk or unsweetened almond milk, the frozen banana, 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest.

3. Sprinkle in 1/2 teaspoon ground turmeric to start (you can up it to 3/4 teaspoon if you want a stronger flavor), add 1/2 teaspoon grated fresh ginger if using, 1 tablespoon honey or maple syrup if you want it sweeter, and a pinch of ground black pepper to help turmeric absorb.

4. Toss in 4 to 6 ice cubes or about 1/2 cup crushed ice and 1 teaspoon chia seeds or ground flaxseed if you want extra fiber.

5. Pulse the blender a few times to break up the banana and ice then blend on high until completely smooth and creamy, stopping to scrape down the sides once or twice.

6. Give it a quick taste, add more honey/maple if it needs sweetness, a little more milk if it’s too thick, or a touch more lemon juice if you want more brightness.

7. If you added chia or flax and prefer a thicker texture, let the smoothie sit for 1 to 2 minutes to thicken, stir once more before serving.

8. Pour into a glass, sprinkle a tiny bit of lemon zest or a pinch of turmeric on top for looks, grab a straw and enjoy right away for best freshness.

Equipment Needed

1. Blender: a high speed or regular blender that can crush ice and frozen banana, you want it smooth not lumpy
2. Microplane zester or fine grater for the lemon zest and ginger, works better than a big box grater
3. Citrus juicer or hand reamer to get about 2 tablespoons of fresh lemon juice, saves time and mess
4. Measuring cups and measuring spoons for the yogurt, milk, turmeric, honey etc
5. Knife and cutting board to halve the lemon and trim the banana before freezing
6. Rubber spatula or spoon to scrape down the blender sides and to stir chia or flax
7. Glass or jar plus a straw for serving, makes it feel fancier even if you drink it at the sink
8. Freezer or ice tray to freeze the banana ahead of time and to make ice cubes

FAQ

1 cup plain Greek yogurt (240 ml) full fat or low fat your call

1/2 cup milk or unsweetened almond milk (120 ml)

1 medium ripe banana, frozen for creaminess

2 tablespoons fresh lemon juice (about juice of 1 medium lemon)

1 teaspoon finely grated lemon zest (from the same lemon)

1/2 to 3/4 teaspoon ground turmeric

1/2 teaspoon grated fresh ginger optional but great for immune boost

1 tablespoon honey or maple syrup optional if you want it sweeter

Pinch of ground black pepper to help turmeric absorb

4 to 6 ice cubes or 1/2 cup crushed ice

1 teaspoon chia seeds or ground flaxseed optional for fiber

Q: Can I use fresh lemon only, no zest? A: Yes you can, it will still be lemony, but the zest adds extra bright aroma and a stronger lemon flavor so I recommend keeping it if possible.

Q: Can I make this ahead for work or school? A: You can make it and chill it in a sealed container for up to 24 hours but it will separate and lose some froth, give it a shake or quick reblend before drinking.

Q: What if I hate turmeric taste? A: Use the smaller amount or skip it, you still get the color and some benefit, but the honey and banana mask most of the flavor.

Q: Can I swap the banana for something else? A: Frozen mango or avocado both work for creaminess, mango will add more sweetness, avocado makes it extra rich and less sweet.

Q: How can I make it lower in calories? A: Use low fat Greek yogurt or a plain dairy free yogurt and skip the honey, that cuts a good chunk of calories without losing texture.

Q: Will the lemon curdle the yogurt? A: Not really if you blend it, the yogurt may thicken a bit but blending smooths everything out. Use fresh lemon juice for the best bright flavor.

Lemon Smoothie Recipe Substitutions and Variations

Greek yogurt: swap 1 cup for 1 cup full fat coconut yogurt for dairy free creaminess, or 1 cup silken tofu (blended) for a neutral, high protein swap.
Milk (1/2 cup): use 1/2 cup oat milk or soy milk for a slightly sweeter, creamier result, or 1/2 cup light canned coconut milk (thin with a splash of water) if you want more tropical flavor.
Frozen banana: no banana? use 1/2 ripe avocado plus 1 Tbsp honey or 1/2 cup frozen mango for the same creamy texture and natural sweetness.
Honey or maple syrup: replace 1 Tbsp with 2 pitted Medjool dates (blend into the smoothie), 1 Tbsp agave, or omit and add a pinch of stevia if you wanna cut sugars.

Pro Tips

1) Mix the turmeric into the milk first so it dissolves better and wont clump up in the blender. Add the pinch of black pepper and use a bit of full fat yogurt if you can, that extra fat really helps the turmeric get absorbed. If you like it stronger start low and taste, too much turmeric makes it bitter.

2) Freeze the banana in slices not one big chunk, it blends smoother and faster. Pulse a few times to break ice then go full speed, that keeps the blender from working too hard and gives you a creamier texture. If you add chia, let the smoothie sit 1 to 2 minutes to thicken, or grind the flaxseed first so it wont be grainy.

3) Brightness and balance tip: a tiny pinch of salt makes the lemon and honey pop, and a splash of vanilla tones down any harshness from turmeric or ginger. Taste before you add more sweetener, frozen banana often makes it sweet enough.

4) Stain and prep hacks: turmeric stains hands and plastic fast, so wear gloves or rinse things right away. For quick mornings prep freezer packs with banana, zest and a measured turmeric scoop so you just dump and blend. Leftovers separate, but a quick reblend fixes it, use within 24 hours for best flavor.

Lemon Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a Lemon Yogurt Smoothie with turmeric, lemon and yogurt that packs immune-supporting ingredients into a simple, pantry-friendly breakfast option.

Servings

servings

Calories

211

kcal

Equipment: 1. Blender: a high speed or regular blender that can crush ice and frozen banana, you want it smooth not lumpy
2. Microplane zester or fine grater for the lemon zest and ginger, works better than a big box grater
3. Citrus juicer or hand reamer to get about 2 tablespoons of fresh lemon juice, saves time and mess
4. Measuring cups and measuring spoons for the yogurt, milk, turmeric, honey etc
5. Knife and cutting board to halve the lemon and trim the banana before freezing
6. Rubber spatula or spoon to scrape down the blender sides and to stir chia or flax
7. Glass or jar plus a straw for serving, makes it feel fancier even if you drink it at the sink
8. Freezer or ice tray to freeze the banana ahead of time and to make ice cubes

Ingredients

1 cup plain Greek yogurt (240 ml) full fat or low fat your call
1/2 cup milk or unsweetened almond milk (120 ml)
1 medium ripe banana, frozen for creaminess
2 tablespoons fresh lemon juice (about juice of 1 medium lemon)
1 teaspoon finely grated lemon zest (from the same lemon)
1/2 to 3/4 teaspoon ground turmeric
1/2 teaspoon grated fresh ginger optional but great for immune boost
1 tablespoon honey or maple syrup optional if you want it sweeter
Pinch of ground black pepper to help turmeric absorb
4 to 6 ice cubes or 1/2 cup crushed ice
1 teaspoon chia seeds or ground flaxseed optional for fiber

Directions

Zest the lemon first then squeeze out about 2 tablespoons of fresh juice from the same lemon, grate the ginger if using, and make sure the banana is frozen for creaminess, measure out yogurt, milk and the rest of the ingredients.
Add to the blender in this order: 1 cup plain Greek yogurt, 1/2 cup milk or unsweetened almond milk, the frozen banana, 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest.
Sprinkle in 1/2 teaspoon ground turmeric to start (you can up it to 3/4 teaspoon if you want a stronger flavor), add 1/2 teaspoon grated fresh ginger if using, 1 tablespoon honey or maple syrup if you want it sweeter, and a pinch of ground black pepper to help turmeric absorb.
Toss in 4 to 6 ice cubes or about 1/2 cup crushed ice and 1 teaspoon chia seeds or ground flaxseed if you want extra fiber.
Pulse the blender a few times to break up the banana and ice then blend on high until completely smooth and creamy, stopping to scrape down the sides once or twice.
Give it a quick taste, add more honey/maple if it needs sweetness, a little more milk if it’s too thick, or a touch more lemon juice if you want more brightness.
If you added chia or flax and prefer a thicker texture, let the smoothie sit for 1 to 2 minutes to thicken, stir once more before serving.
Pour into a glass, sprinkle a tiny bit of lemon zest or a pinch of turmeric on top for looks, grab a straw and enjoy right away for best freshness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.