Refreshing Coconut Rosewater

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On hot summer days, people in India, Singapore, and Malaysia mix up rose water, condensed and coconut milks, and sugar for a cold, revitalizing drink.

I dreamt of having something similar to sip on after a lovely vinyasa flow so I created a lighter, healthier rendition, while making sure it stayed just as tasty and refreshing!

This nourishing coconut rosewater provides a boost of minerals and fiber from the coconut water, as well as antioxidants, tannins, flavonoids, and essential A, C, D, E, and B3 vitamins from the rosewater. Drop in edible flowers and fresh blackberries, blueberries, and strawberries, and you’ll have an added kick of antioxidants, sweetness and tang, as well as some beautiful garnish, courtesy of Mother Nature.

Ingredients:

  • 3 cups coconut water (poured fresh out of a young coconut is always best!)
  • 5 tablespoons rosewater
  • fresh berries (strawberries, blueberries, and blackberries are always wonderful)
  • edible flowers (pansies add a beautiful burst of color and the creamy white elderflower blossoms have a sweet taste and floral aroma)

Directions:

Mix the coconut water and rosewater in a glass pitcher, toss in the fresh berries and edible flowers, and voila—you have a refreshing, whimsical drink fit for a summertime fête!

 

Sources: Rose Magazine, USDA National Nutrient Database: Nuts, Coconut Water

Fabletics Master, Sophie Jaffe

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