Paloudeh – Cantaloupe Smoothie

By The Caspain Chef – Omid Roustaei 

INGREDIENTS

Rose syrup

• 1 cup water
• 1 cup sugar
• 1/4 cup rose water

Paloudeh

• 1 small cantaloupe, chilled and grated (about 3 cups)
• 8 tablespoons rose syrup, adjust to your taste
• ice cubes, as needed

Garnish

• fresh mint leaves

INSTRUCTIONS

Rose Syrup

1. In a small saucepan bring the water and sugar to a boil, reduce heat and simmer for 10 minutes.
2. Add the rose water, stir and remove from the heat
3. Pour the syrup into an appropriately-sized jar, and store in the fridge.

Paloudeh

1. In a large bowl mix the grated cantaloupe with rose syrup and enough ice for 4 servings.
2. Select 4 decorative glasses and use a ladle to fill each glass with the Paloudeh mixture.
3. Garnish with fresh mint leaves and serve immediately.

NOTES

A larger amount of the rose syrup can be prepared and stored in the fridge for future use.