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Gina’s Coconut Rose Splendor Smoothie

This recipe is packed with gel water—it’s in the rose leaves (Persian culture has used roses for healing for centuries), basil leaves, and blackberries. The electrolytes in the lime and rock salt help activate the gel water once it’s in the system, and the acidity of the apple cider vinegar helps counteract the sugar in the jam.

10 minutes
Serves 1

½ cup coconut milk

2 teaspoons rose petal jam

⅓ cup basil leaves

¾ cup blackberries

juice from half a lime

pinch of sea salt

splash of apple cider vinegar

1 cup filtered water

1. Combine all ingredients in a high-powered blender.

2. Serve over ice.

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