Kefir raspberry rose cooler

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 2

Dietary
Vegetarian

By Saliha Mahmood-Ahmed
From 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.