Karyn Maier is a freelance writer and creator specializing in natural wellness, the botanical arts, and culinary creations that use herbs and spices. She has written for many industry and consumer publications in both new and traditional media, including ePregnancy, Fitness Link, Club Mom, Let’s Live, Natural Living Today, Real Woman, The Herb Quarterly, American Fitness, Mother Earth News, Delicious!, Better Nutrition, etc. She is also the author of several books on using herbs, and a contributor to cookbooks. Ms. Maier is frequently interviewed as an expert by national magazines, including Real Simple and Mother Earth Living. She has also been a guest on several radio talk shows such as Gary Null’s Natural Living, The Deborah Ray Show and Martha Stewart Living.
a little bit about the recipe
This simple yet elegant drink calls for gukland, a sweet, jammy condiment made from rose petals that is wonderful over ice cream, spread on a warm biscuit or used in milkshakes and blended drinks like Indian lassi. You can find gukland in Indian grocery stores or purchase it online.
SPECIAL EQUIPMENT:
Blender
TOTAL: 5m
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directions
For the Simple Syrup
Place all ingredients into a medium saucepan and bring just to a boil. Reduce heat and simmer until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and strain off the rose petals, reserving the syrup in a clean glass jar with a lid. Let cool completely, then cap.
For the Lassi
Combine all ingredients in a blender and blend for 1 minute. Pour into a parfait glass or wine glass and serve.
expiry
Store in the refrigerator and use within a month.
tips
Sprinkle with dried rose petals or even an edible flower as a colorful garnish.
