Rosewater and avocado thirst-quencher

Rosewater and avocado thirst-quencher

A light rosewater, avocado and cucumber drink with a dash of lime juice, a splash of coconut water and a sprinkle of coriander.

We are having a spell of beautiful, sunny, warm weather in the north west. It is so very welcome after a winter of the rain that seemed like it would never end.

My local parks have burst into bloom and after an afternoon of walking, this is easy to blitz up and take into the garden with a book.

Rose is the perfect warm weather ingredient. It’s cooling, provides the right note of perfume and a hint of luxury. Coconut water and cucumber are immediately refreshing. The lime and coriander add a twist of Mexico. If you want to beef this up a bit for a cold soup, you can reduce the measure of coconut water. I also add in a quarter of a red onion, very finely sliced, to take it up a notch.


  • 300ml coconut water

  • ½ cucumber, peeled and diced

  • A handful of coriander, roughly chopped.

  • Juice of ½ lime

  • 1 tbsp rose water

  • Pinch rock salt


Place all the ingredients into a blender and blitz until smooth. Adjust the coconut water according to how thick you’d like the end result. Sprinkle with some rose petals, toasted walnuts and a little wedge of lime.