Ever since I bought a blender a few months ago, I haven’t gone a day without using it. There were weeks when I bought so many bags of frozen blueberries that my favorite grocery store would run out. When I’m working from home, I’d make 2 or 3 smoothies a day. But, I guess, there are worse things to be addicted to.
Now that fresh berries are in season, the smoothie making has gone into overdrive. There is no time that’s inappropriate. Sometimes I’d even make one at 11pm, to sip on the couch while reading a book or catching up on Mad Men. (Sorry, neighbors.)
I mean, with fresh strawberries that look like these, how can you not?
Lately, I’ve been adding a splash of rosewater to strawberry smoothies, which adds just nice fragrant touch. If you’ve never tried adding a bit of rosewater to drinks or food, I’d highly recommend experimenting. (In the Middle East, India, and Central Asia, rosewater is frequently used to add a light sweetness aroma to desserts, savory dishes, and drinks.) The trick is to start out with just a tiny bit, or else the scent can be overpowering. Try a teaspoon or less the next time you make a smoothie, shortbread cookies, tarts, or cocktails.
When you’re shopping, look for food-grade rosewater without additives; Mymouné and Cortas are my preferred brands.
Have you ever tried using rosewater in cooking or drink-making?
- 12 ounces strawberries, trimmed
- 1 frozen banana
- ½ cup Greek yogurt
- ½ cup almond milk
- 2 tablespoons honey or agave nectar
- 1 teaspoon rose water
- 2 tablespoons chopped pistachios (optional)
- Combine the strawberries, banana, yogurt, almond milk, honey, and rosewater in a blender and blend until smooth. Divide into glasses and top off with the chopped pistachios if using.