It all began with a French perfumer’s blog. Though my love for roses spans a lifetime. While reading Victoria Frolova’s beautifully written “Bois de Jasmin” blog, I was suddenly transported to my first rose-colored sensory memory. It was that of the delicately complex Tea Rose, subtle in scent and color. Then a Bulgarian rose came to mind fragrantly stemming from its Damascus ancestors. As more memories flooded in, the chef in me began imagining all the ways I could use rose water as a secret ingredient. The possibilities were endless! After testing many recipes, I settled on primarily using rose water in my anti-inflammatory diet smoothies.
Rose water is a perfect complement to berries and pineapple blended with almond milk and bananas as emollients. I freeze ripe peeled bananas in a plastic bag. They last a long time and using frozen fruit is easy and convenient instead of ice with fresh fruit. Adding a little real maple syrup delicately sweetens for a perfect breakfast drink or a healthy dessert.
Rose Water Smoothie Recipe – serves 4
2 cups frozen pineapple or strawberries
2 frozen or fresh bananas
2 cups unsweetened almond milk
2 cups filtered water
½ cup Cortas rose water
1 tsp or more real maple syrup, to taste
Blend all ingredients in a blender and serve garnished with fruit or rose petals.