• 10min
  • 0min
  • Easy
  • 4 Servings
1 vote


  • 4 Pink Lady® apples
  • 400 ml water
  • 150 g raspberries
  • 1 cm ginger root
  • 1 banana
  • 1 tbsp fruity green tea
  • 2 tbsp agave syrup


  1. Bring the water to the boil.
  2. Steep the tea in the boiled water for about 20 minutes. Strain and leave to cool.
  3. Peel, core and cut the apples into quarters.
  4. Peel the ginger and the banana.
  5. Place the apples, raspberries, banana, green tea infusion, ginger and agave syrup into a blender. Blend for several minutes to achieve a smooth, creamy texture
  6. Enjoy straight away or keep refrigerated (can be kept for up to 48 hours in the fridge).

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