Persian Love Smoothie with raspberry and rosewater

persian love smoothie copy

Have you ever tried rosewater? It is a very distinct flavour with reference to turkish delight and middle eastern loveliness. I love it! It is particularly great in icings / frostings, baking and desserts.

On a recent trip, I ate a raspberry and rosewater ice-cream that was mind blowing! We bought it on a sunny afternoon with our last few coins on the way back to where we were staying. My daughter, hubby and I shared this little ball of deliciousness, taking turns and finding it really hard to pass it on to the next person… I have to confess, I am not great at sharing my food…

So when Williams-Sonoma invited me to put forward a smoothie for their ‘Not Your Average Smoothie’ week, I knew I wanted to make something with similar flavours.

I’ve chosen some traditional middle eastern ingredients, and mixed it with the raspberries for added punch. Full of protein, calcium, fibre, antioxidants, vitamin C, and sweetened only with fruit, this smoothie is a balanced treat that you can enjoy in a glass, or serve in a bowl for a more decadent experience. The avocado adds extra healthy fats to keep you fuller for longer, and also a lovely creaminess, but if that’s not your bag, substitute with the banana as I’ve mentioned in the recipe.

Persian Love Smoothie with raspberry and rosewater

Serves 1

You can easily adapt this smoothie to suit your own taste. Use this as a guide, taste and adjust to your liking. Rosewater can easily overpower the whole thing, so be sure to start with a small amount, and if you need to add more, add it drop by drop.

1/2 cup full fat thick yoghurt (or coconut yoghurt if dairy free)

1/2 cup milk of your choice

1/2 cup raspberries, fresh or frozen

1 tsp tahini (sesame paste)

1/2 – 1 medjool date (or large soft date)

1 tbs avocado (or 1/2 small ripe banana)

1/8 tsp rosewater

1/8 tsp cinnamon

a tiny small pinch of ground cardamom (optional)

1/4 cup pistachios

1 tbs sesame seeds

Pop the pistachios and sesame seeds onto an oven tray and bake for 5-7 minutes at 180 C / 350 F until just starting to colour – you should be able to smell them, yum! Remove from the oven and allow to cool.

Place all ingredients aside from the pistachios and sesame seeds into a blender and blend until smooth. Taste and adjust as necessary.

Transfer the smoothie into your serving glass or bowl, and top with roughly chopped pistachios and sesame seeds. Feel free to decorate with pretty rosebuds too. Enjoy!

pers love smoothie 2

P.S.

I often get asked to recommend blenders. I am currently using a Optimum 9200, which I love. If your finances allow, I would recommend having a good look at a Vitamix. There are also loads of other options of varying power and speed, it all depends what you are using it for. If you are using your blender for whizzing up some banana or berry style smoothies or blending soup, you would not need something as high speed as you would if you want a chunk-free green smoothie. Alternatively, you can also use stick blenders (immersion blenders) which are cost effective and very handy. There are some ideas to start off your research here, or for the Aussies here. These are all my own opinions.  x