BEVERAGES Oh, what a smoothie! Some recipes to try

The drinks can be made with or without alcohol.
By WILLIAM RICE
CHICAGO TRIBUNE
My dictionary defines "smoothie" as a "suave, glib, attractive person, especially a man." But I know better. The smoothies I come across these days are satin-textured beverages, combinations of fruit and/or fruit juices or vegetables and herbs, frequently enriched with ice cream or yogurt.
Once it sufficed for a smoothie -- originally a signature drink of the beaches of Southern California -- to quench thirst. Recently, more is being asked of it. According to Pat Crocker in the newly published book, "The Smoothies Bible" (Robert Rose Inc.), "Two daily smoothies, brimming with fresh fruits or vegetables and juice, will help improve your immune system, boost your energy, strengthen your bones, clear your skin and lower your risk of disease."
Because the ingredients for a smoothie are ground in a blender, they can incorporate seeds, powders, herbs and other healthful items, such as wheat germ, that are less palatable when stirred into watery liquids. Depending on the ingredients and the sweet or tart taste of the mixture, smoothies may be served at any meal of the day and drunk as a thirst-quencher or snack any time in between. They also may be served as cocktails, with or without alcohol.
The recipes presented here are fruit smoothies created as pleasurable summer treats.
RASPBERRY SMOOTHIE WITH SOY MILK
2 cups raspberries
2 cups soy milk
12 ice cubes
Honey to taste, optional
Put the raspberries, soy milk and ice cubes in a blender and puree to a froth. Serve the honey separately so people can sweeten their smoothies to taste.
Four servings.
Note: If desired, save a few raspberries to sprinkle atop each smoothie.
BATIDO EXOTICO
1 cup papaya peeled, seeded and roughly chopped
1 cup mango peeled, pitted and roughly chopped
2 cups pineapple peeled, cored and roughly chopped
2 small ripe bananas, peeled and roughly chopped
3 tablespoons fresh lime juice
11/2 cups coconut milk
2 tablespoons sugar
3/4 cup light rum
8 ice cubes
Place the papaya, mango, pineapple, bananas and lime juice in a blender and blend until smooth. Add the coconut milk, sugar, rum and the ice cubes. Blend again until the mixture is smooth.
Pour into tall, chilled glasses. Garnish with tropical fruit of your choice.
Four to six servings.
XAdapted from "The Great Exotic Fruit Book" by Norman Van Aken with John Harrisson.