TIPPLE OF THE MONTH

This celebratory rose-f lavoured milkshake from Zanzibar is just the thing for balmy summer days.

ROSE, CHIA & ALMOND SHERBATI Serves 5–6 1ltr almond milk 75g caster sugar 150ml rose syrup Seeds scraped from ½ vanilla pod (or 1 tsp vanilla extract) Ice cubes 2 tsp chia seeds (or basil seeds) 75g pistachios, finely chopped 1 Combine the almond milk, sugar, rose syrup and vanilla in a blender. 2 Add 4 or 5 ice cubes and blend until smooth. Pour in the chia seeds and leave to bloom for at least 5 mins, or until they've become jelly-like. 3 Pour over ice, then garnish with a sprinkling of pistachios in each glass. Server's note: Sherbati is made during Muharram – the first month of the Islamic new year, which this year begins on 7 July. Traditionally, a big batch is made, bottled up, and donated to children in Zanzibar.…

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The Simple Things (Digital) - 1 Issue, July 2024

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