I am the girl who ate red clover flowers by the handful. As a child, I ate rose petals when no one was looking, insisted I was old enough to drink green jasmine tea, and dreamed of sugared violets atop whipped cream. Now that I’m an adult, some of my most prized ingredients are rosewater, dried lavender, saffron, and jasmine water. I’m the kind of person who wants her rose macaron to taste like a rose with a hint of macaron, so feel free to adjust the rosewater to your taste in this next recipe. I strongly believe in paying homage to your favorite dishes in juices and smoothies (but not recreating them, because that breeds comparison and contempt). I’m crazy about pistachio baklava and rosewater Turkish delights from beautiful little restaurant called Sahara, but more often than not, I’m watching my diet and choose not to eat them. So I created this decadent, luxurious smoothie in honor of these two stunning deserts.
- 4 raw, dried, unsulphured apricots
- 2 frozen bananas
- ¼ Cup raw pistachios (optionally soaked overnight and rinsed thoroughly)
- 1 Teaspoon chia powder
- ¼ Cup rosewater (or to taste)
- 2 Cups apple juice
- 1 Teaspoon lucuma powder
- 1 Teaspoon vanilla extract
Add the liquids to the blender. Then add the apricots and the chia powder to soak for 10 minutes. Then add the rest of the ingredients and blend thoroughly. If you are new to rosewater, start out with a tablespoon and taste-test from there, slowly adding more if needed.