Recipe: Raspberry Rosewater Smoothie
I have a friend here in Seattle who is starting his own rosewater company and I’ve learned quite a bit about what it takes to make the special, fragrant extract. It’s had me thinking about using it more and more in breakfast recipes like oatmeal, porridge and yogurts. And of course, the simplest of recipes: the seasonal smoothie.
If you’re not familiar with rosewater, it’s used in sweet and savory cooking to infuse dishes with its delicate, sweet aroma. It’s relatively easy to track down these days in Middle Eastern markets or more gourmet grocery stores and one bottle will last you for quite some time.
I think a good rule of thumb with rosewater is to start slow: it’s truly wonderful when you sense just a touch of it, and can be pretty overwhelming if used with too heavy of a hand. This smoothie is my new go-to breakfast; it allows me to work well into the early afternoon without feeling hungry, and is easily adaptable for whatever berries or fruit you have on hand. Invest in a little rosewater and experiment this summer. I think you’ll be pleasantly surprised at all of the ways you’ll use it. For now, happy early summer mornings to you and yours!
Serves1 to 2
- 1 cup
- 6 ounces
- 1 teaspoon
ground flax seeds
- 1 teaspoon
- 1/8 teaspoon
- 2 teaspoons
Combine all ingredients except pistachios in a blender and blend until smooth. If too thick, add a tablespoon of milk. If you like your smoothies icy, add a few ice cubes. Top with crushed pistachios and enjoy.
Related: Recipe: Persian Rose Ice Water
(Images: Megan Gordon)