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Tropical and tart · 2 min

Dragonfruit, Lime & Raspberry

The most photogenic thing this bottle makes. Vivid magenta, sharp with lime, and it takes two minutes from freezer to first sip.

350ml

One bottle

2 min

Start to finish

Ingredients

Vegan

As written

Dragonfruit, lime and raspberry smoothie in the Blitz bottle

What you need

100gFrozen dragonfruit chunks, sometimes sold as pitaya
40gFrozen raspberries
½Lime, juiced
130mlCoconut water, up to the fill line

Worth adding

Dragonfruit is mild on its own, so this is the recipe that rewards a tweak.

1 tsp Agave — if the raspberries are sour 1 tbsp Coconut yoghurt — creamier, more tropical 1 tsp Lime zest — far more aroma A pinch Sea salt — makes the fruit read brighter

How to load it

Lime and coconut water first

Juice the lime straight into the bottle, then top up with coconut water. Getting the acid in early stops the raspberries browning at the edges.
Dragonfruit under, raspberries on top

Dragonfruit is the softer of the two, so it sits nearest the blades. Raspberries break up last, which is what keeps the colour streaky rather than flat.
Press twice and drink it cold

Forty seconds is plenty. Running it longer warms the fruit and dulls the magenta, which is most of the appeal.

What you get

Bright fuchsia, faintly seedy from the raspberries, and tart rather than sweet. Coconut water keeps it light and drinkable. Swap it for coconut milk and the same fruit turns into something much closer to a dessert.