Very brown bananas (test to make sure they haven't gone sour)

Milk

Cocoa powder

Raspberry liqueur

Creme de cacao


Freeze the bananas half-way (they should still be soft to the touch - or you can keep sliced, solidly frozen bananas in the freezer and combine them with ones from the fridge or counter). Blend with other ingredients.

If you don't want alcohol, I THINK you can buy plain raspberry syrup - either at the supermarket or even a liquor store.

Or for a plain chocolate shake, one can leave out the last two ingredients - and maybe add a touch of vanilla.

The main benefit is, there's no added sugar - and it tastes like ice cream!


Lenona.

On Friday, June 14, 2013 4:35:55 PM UTC-5, wrote:
> Very brown bananas (test to make sure they haven't gone sour)
>
It sounded appealing until you mentioned the overripe bananas.
>
> Lenona.

--Bryan

Dang that sounds yummy. Thanks.

On Saturday, June 15, 2013 1:28:27 AM UTC-4, bigwheel wrote:

> Dang that sounds yummy. Thanks.


Thank you. If you're going to try it, let me know how your friends like it!


Lenona.

And I found out that syrup is about five times cheaper than liqueur (framboise). So I guess I'll stick to that.

Lenona.

On Sat, 15 Jun 2013 12:26:30 -0700 (PDT), wrote:

> And I found out that syrup is about five times cheaper than liqueur (framboise). So I guess I'll stick to that.
>
Context? What syrup?


--
Food is an important part of a balanced diet.

On Saturday, June 15, 2013 5:07:16 PM UTC-4, sf wrote:

> Context? What syrup?

Not sure if you're joking, but.....raspberry syrup.

On Friday, June 14, 2013 at 5:35:55 PM UTC-4, wrote:

> Very brown bananas (test to make sure they haven't gone sour)
>
> Milk
>
> Cocoa powder
>
> Raspberry liqueur
>
> Creme de cacao
>
>
> Freeze the bananas half-way (they should still be soft to the touch - or you can keep sliced, solidly frozen bananas in the freezer and combine them with ones from the fridge or counter). Blend with other ingredients.
>
> If you don't want alcohol, I THINK you can buy plain raspberry syrup - either at the supermarket or even a liquor store.
>
> Or for a plain chocolate shake, one can leave out the last two ingredients - and maybe add a touch of vanilla.
>
> The main benefit is, there's no added sugar - and it tastes like ice cream!
>
>
> Lenona.


(I had some this morning.)

As I said elsewhere, I never really measure, so it's different each time.

But while that's fine when it comes to using vanilla - or artificial vanilla - along with the cocoa powder, it's not a good idea with raspberry syrup. (I haven't made the smoothie with liqueur for ages, so I can't comment on that.)

So if you're only making a pint or so of the smoothie, I'd say start only with a half-teaspoon of that syrup - with or without the cocoa powder. Then you can add more if you want, without spoiling it.

Btw, the syrup is often found in supermarkets in the same aisle as canned milk and coffee. (Along with vanilla syrup and hazelnut syrup.)


Lenona.