Monday, April 30, 2012

Persian Nights Smoothie

One day, long ago, B and I shared a memorable meal at a restaurant in Santa Cruz, CA. It was just a few months before C was born, and we had such fun eating through the Bay Area on that trip. One of the things that elevated the meal far above the ordinary was this fabulous beverage, which I was inspired to recreate soon after returning. The rosewater is key to the flavor--you can find this in health food stores or online--just be sure that it is marked "for culinary use."  Although, even if you leave it out you will still be left with a very tasty smoothie!

Persian Nights Smoothie
Serves 2

1 cup almond milk
1 cup pomegranate juice
1 ripe banana
1 tsp rosewater
3 ice cubes

Mix all ingredients together in a blender until frothy, pour into two glasses, and serve!

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