I love the scent of roses, whether it in perfumes, cosmetics, candles or as a flavor in foods. I love to use rosewater to make madeleines, cupcakes and cakes, marshmallows, french macarons… my favorite Kyr royal, a typical French aperitif, usually made with a blackcurrant liqueur and champagne, is one I had at La Durée, known for its wonderful macarons, made with rose syrup and champagne with fresh raspberries floating in the glass. The perfect drink for an afternoon or evening among girlfriends! I was tempted to try rosewater in a smoothie and as it pairs very well with raspberries a berry smoothie was a safe bet. The result is so good, I’m completely in love with it and I just found my new, favorite smoothie, which is also packed with superfoods and has a gorgeous, rich color :-).
For the smoothie
100 g of berries, fresh or frozen
a handful of cashews, soaked in water for 10-15 minutes
5 prunes, soaked in water for 10-15 minutes
1 heaped teaspoon of acai powder
1 teaspoon of baobab powder
1 tablespoon of linen seeds
1 tablespoon of hemp seeds
1 pinch of vanilla seed powder
1 pinch of cardamom
1-2 tablespoons rosewater
about 150-200 ml of rice milk or any other neutral plant milk
Soak the cashews and prunes for 10-15 minutes, drain them and put them into a blender. Add the rest of the ingredients into the blender and blend until smooth. If you like a thicker smoothie, simply add less milk. Same goes for rosewater – depending on how strong the essence is and how much you like the taste of rose, add the quantity that best suits you. For the berries, I used a mixture of raspberries, blackberries, blueberries and red currants. But this smoothie will be excellent also just with raspberries or blackberries.
Next time, I’m trying this same recipe with an addition of raw cocoa powder to make a berry-chocolate version :-).