Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 2
Dietary
Vegetarian
By Saliha Mahmood-AhmedFrom Saturday Kitchen
Ingredients
- 200g/7oz raspberries (fresh or frozen)
- 3–4 ice cubes
- 1–2 tsp rosewater
- 1 tbsp maple syrup or honey
- ½ tsp fennel seeds
- 500ml/18fl oz kefir
Method
Put the raspberries, ice, rosewater, maple syrup (or honey), fennel seeds and a quarter of the kefir in a blender and blitz until smooth. The amount of rosewater you use will depend on the quality of the rosewater that you have and also how floral you like your drink.
Pour the remaining kefir into the blended raspberry mixture and stir to combine. Serve immediately.