Recipes Lychee, raspberry and rose smoothie (Anna Hansen)

Serving instructions
1. Serves 2
2. Ready in 5 minutes
Ingredients
1. 200g Greek yogurt
2. 150g fresh or frozen raspberries
3. 16 lychees, peeled and stones removed
4. ½ tsp rosewater
5. 200g ice cubes or crushed ice
6. Squeeze of lemon juice to taste
7. 1-2 tbsp runny honey to taste

Method
1. Put the first 5 ingredients in a liquidiser and blend until smooth. Add the lemon juice and honey to taste, then serve immediately.