To match all of the bloomy floral smells of spring, I was inspired to add something special to regular ol’ strawberries and apple. Fennel is a great way to add a subtle aroma and flavour that you don’t get every day, plus it helps ease the digestive system and prevent gas. But that’s not very exotic.
Back in my home province of Saskatchewan, you could find artisanal jellies and tinctures made of wild rose petals. The smell and flavour were intoxicating. Rosewater is also used in flavouring Indian and Middle Eastern food. Exotic, no? Plus, it’s known to be anti-viral & anti-bacterial, cleansing & refreshing and is effective at easing headache and tired eyes.
So, to add a floral touch to any smoothie, rose water is a natural choice. You can find it in most grocery store baking sections or eastern markets. Go ahead, try it yourself.
- 1 cup of frozen strawberries
- 2-inch section of fennel bulb
- half an apple
- 2 Tbsp hemp hearts
- juice of 1 Valencia orange
- 1 tsp rose water
- 1 cup of filtered water
Blend until smooth and get swept away to Saskatchewan – er, I mean the far east – by all of your senses.