Rosewater

By Karen Els for Lactalis

Fragrant, golden and impossibly refreshing – this spring lassi is as beautiful to look at as it is to drink.

Serves 2

What You’ ll Need

• 400g frozen mango

• 200ml Parmalat Double Cream Peach & Mango Yoghurt

• ½ teaspoon ground cardamom

• 1 teaspoon rosewater

• 2 tablespoons honey, to taste

• ice cubes

• dried rose petals, to garnish

Let’ s Drink

1. Blend the mango, yoghurt, cardamom, rosewater, honey and ice together until completely smooth. Taste and adjust sweetness.

2. Pour in tall glasses and garnish with dried rose petals.

3. Serve immediately.

essentialflavours. co. za • Spring 2026 | 107