This blushing beverage is even easier to pull off than a smoothie, and just as pretty. The creamy base is made with kefir, a probiotic-packed beverage that takes on flavours strong and subtle, such as the rose, cardamom, and hibiscus here.
Sleep-in option
Keep pink kefir mixture in its jar in the refrigerator for up to 2 days. When you’re ready to serve, shake well, strain into glasses, and garnish with rose petals, if using.
Rose, Cardamom, and Hibiscus Kefir
Ingredients
- 2 cups (500 mL) plain dairy kefir or thin plain yogurt (not Greek)
- 2 Tbsp (30 mL) maple syrup
- 1 tsp (5 mL) rose water
- 1 tsp (5 mL) hibiscus tea or beet powder
- 1/2 tsp (2 mL) ground cardamom
- 1 tsp (5 mL) edible dried rose petals (optional)
Nutrition
Per serving:
- calories216
- protein13g
- fat4g
- saturated fat3g
- trans fat0g
- carbohydrates32g
- sugars29g
- fibre1g
- sodium174mg
Directions
01
Add all ingredients except rose petals to large jar, seal, and shake until combined. Refrigerate for 1 to 2 hours, until hibiscus has infused its colour into kefir and mixture is well chilled. To serve, shake well and strain into glasses. Garnish with rose petals, if using, and serve chilled.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
