With stronger blenders, juicers and food processors entering the domestic market, consumers began making smoothies at home, in part as an alternative for daily consumption of fruit and vegetables.

It should be noted that any different smoothies are part of Indian, Mediterranean, and Middle Eastern cuisine. Fruit sharbat (a popular West and South Asian drink) sometimes include yogurt and honey, too. In India, Pakistan and Bangladesh, there's lassi, a yogurt smoothie composed of crushed ice, yogurt, sugar or salt, and in some cases fruits, like mango. Pineapple smoothies made with just crushed ice and sugar are common in Southern India. Lassi or a very similar drink exists by different names in other countries. For example, doogh in Iran, shumlay in Afghanistan and some parts of Pakistan, ayran in Turkiye, and dhallë in Armenia.

Lassi (pronounced [ləsːi]) is a yogurt–based beverage with a smoothie-like consistency. It has been called 'the most popular and traditional yogurt-based drink' in India. It has also been described as the form in which yogurt 'is most cherished and unbeatably popular in [...] Punjab', its 'best-loved summer drink', and 'the air conditioner of the Punjab'

Lassi originated in the Punjab region of the Indian subcontinent around 1000 CE. The word lassi means yogurt mixed with water in Punjabi and Hindi-Urdu.

Lassi is prepared by blending yogurt, water, and spices. In Punjab, the yogurt is traditionally made from water buffalo milk.[4] However, variations of lassi can be prepared in different ways. Cumin and cardamom are the most common spices added to lassi.[6] Lassi is traditionally served in a clay cup known as kulhar.

Sharbat (Persian: شربت, pronounced [ʃæɾˈbæt]; also transliterated as shorbot, šerbet or sherbet) is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.

Popular sharbats are made of one or more of the following: basil seeds, rose water, fresh rose petals, sandalwood, bael, hibiscus, lemon, orange, mango, pineapple, grape, falsa (Grewia asiatica) and chia seeds.

It is believed that sharbats originated in Iran (Persia). Several syrups are listed in the 11th-century Canon of Medicine by Persian writer Ibn Sīnā. In the 12th century, Persian book of Zakhireye Khwarazmshahi, Gorgani describes different types of Sharbats in Iran, including Ghoore, Anar, Sekanjebin, etc. The first Western mention of sharbat is an Italian reference to something that Turks drink. The word enters Italian as sorbetto which becomes sorbet in French. In the 17th-century, England began importing 'sherbet powders' made from dried fruit and flowers mixed with sugar. In the modern era sherbet powder is still popular in the UK. A contemporary English writer traveling in the Middle East wrote of 'sundry sherbets … some made of sugar and lemons, some of violets, and the like'. When Europeans figured out how to freeze sherbet they began making sorbetto by adding fruit juices and flavourings to a frozen simple syrup base. In the US sherbet generally meant an ice milk, but recipes from early soda fountain manuals include ingredients like gelatine, beaten egg whites, cream, or milk.