alive logo

Rose, Cardamom, and Hibiscus Kefir

Serves 2.


    Rose, Cardamom, and Hibiscus Kefir

    This blushing beverage is even easier to pull off than a smoothie, and just as pretty. The creamy base is made with kefir, a probiotic-packed beverage that takes on flavours strong and subtle, such as the rose, cardamom, and hibiscus here.


    Sleep-in option

    Keep pink kefir mixture in its jar in the refrigerator for up to 2 days. When you’re ready to serve, shake well, strain into glasses, and garnish with rose petals, if using.


    Rose, Cardamom, and Hibiscus Kefir


    • 2 cups (500 mL) plain dairy kefir or thin plain yogurt (not Greek)
    • 2 Tbsp (30 mL) maple syrup
    • 1 tsp (5 mL) rose water
    • 1 tsp (5 mL) hibiscus tea or beet powder
    • 1/2 tsp (2 mL) ground cardamom
    • 1 tsp (5 mL) edible dried rose petals (optional)


    Per serving:

    • calories216
    • protein13g
    • fat4g
      • saturated fat3g
      • trans fat0g
    • carbohydrates32g
      • sugars29g
      • fibre1g
    • sodium174mg



    Add all ingredients except rose petals to large jar, seal, and shake until combined. Refrigerate for 1 to 2 hours, until hibiscus has infused its colour into kefir and mixture is well chilled. To serve, shake well and strain into glasses. Garnish with rose petals, if using, and serve chilled.


    Like this recipe?

    This recipe is part of the Good Morning, Valentine collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.