Rose and Berry Smoothie

Rose ‘n Berry Smoothie by @beardandbonnet on

For a really long time roses got a bad wrap in my book – there was this little old lady at church when I was a kid that wore a seriously pungent rose perfume. Somehow she would always settle herself close enough to my family that her perfume would waft down the pew and by the end of the service I would be overwhelmed, nauseated and head achy. Poor little old lady, I feel sure she either had nose blindness or no sense of smell at all, but whatever the case may be she ruined roses for me, for years.

Rose ‘n Berry Smoothie by @beardandbonnet on

I started playing with rose water in my kitchen last year, feeling as though I should probably give the essence of rose another shot. I’m not sure exactly what spawned my curiosity with it as an ingredient, although I have a sneaking suspicion that it has something to do with Ottolenghi. I was super cautious about it at first; hardly adding enough to the recipes I was developing to even include it in the ingredient list, but as the flavor and the essence grew on me I forgot the rose scented trauma of my childhood and fell head over heels in love with all things rose infused!

Rose ‘n Berry Smoothie by @beardandbonnet on

With Mother’s Day rapidly approaching (May 8th people!!!) I thought it was about time that I unleash this delectable rose treat upon the internet so you can add it to the list of all of the wonderful things you will be making and sharing with your mom on her special day! 

Looking for more ways to incorporate roses into this year’s celebration? Check out our 5 Delicious Ways to Celebrate Mom with Roses post – or if your mom isn’t a roses kind of gal, you could always infuse her day with the soothingly sweet flavor of another one of my favorite edible flowers, chamomile


Rose ‘n Berry Smoothie

  • Author: Beard and Bonnet
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 glasses


For all those hot summer days ahead this smoothie is great frozen into ice pop molds!


  • 3 tablespoons raw cashews, soaked and rinsed
  • 1/2 teaspoon rose water
  • 1 3/4 cup (1 can) lite coconut milk, shaken vigorously to combine
  • 2 cups chopped strawberries
  • 2 heaping tablespoons raspberry preserves
  • 1 large frozen banana, cut into 1-inch chunks
  • 1 cup ice cubes

Optional garnishes


  1. Combine all of the ingredients in a high powered blender and blend until smooth. Divide between 2 glasses and serve immediately topped with desired garnishes.



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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.