This is a delicious smoothie I based on an ice-cream I ate once when travelling. The raspberry and rosewater are so refreshing and beautiful together, and the yoghurt makes it super-creamy. The trick is to start small with the rosewater. You can always add more, but too much can be overpowering and “soapy”.
Serves: 1
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup yoghurt or coconut yoghurt
- ½ cup milk of choice
- ½ cup raspberries
- 1 tsp maple syrup
- 1–2 tsp tahini
- 1/8 tsp cinnamon
- Pinch cardamom
- Few drops rosewater
- 1 tbsp pistachios, lightly roasted
- 1 tsp sesame seeds
Method
- Place all ingredients except pistachios and sesame seeds in blender and blend until smooth.
- Pour into glass and top with pistachios and sesame seeds. Enjoy immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
