May is in full swing, and we're all about flowers this month (and raw goodies, apparently)! If you enjoyed last week's Butterfly Blue Smoothie Bowl, you'll go nuts over this recipe: it's a raw, vegan strawberry rosewater smoothie. Now, you might be a little surprised, and maybe intrigued. In case you've never had rosewater, which is also called Rose Hydrosol, this ingredient is used in many Indian, Middle Eastern, and Chinese cuisines. If you've never had it before, it is different from anything you have ever tasted- so while the flavor of rosewater might be strange at first, it will grow on you! As usual, this recipe is low glycemic and high in antioxidants, vitamins, minerals, and healthful fats. Let's get started!
As usual, here is the video! You will need the following ingredients.
For the ice cream:
For the sauce:
To make the ice cream, first cold brew the entire bag of rose petals in the entire water from the coconut for 5-7 minutes, and strain. Add the coconut water, coconut meat, cashews, nectar, vanilla, and salt to a high-speed blender, and blend until smooth. Then stream in the coconut oil as you blend. Next, you can do one of two things. You can add this mixture to an ice cream maker and follow the manufacturer's instructions. Otherwise, you can freeze this mixture and stir periodically as it hardens to break up any ice crystals, or let it freeze completely and run it through a food processor to make it smooth and creamy.
For the sauce, just blend all the ingredients up! Now, you're ready to plate. Scoop a generous amount of ice cream with as much sauce as you like, and finish it up with chopped pistachios (an ingredient that is often used alongside rosewater), more strawberries, and bananas. You can even get creative and add chocolate pieces or sauce, or mint! Get creative! Bon appetit!