Pistachio-Rosewater

Cuisinart original

We are channeling Middle Eastern flavors in this floral milk. Rosewater (also labeled as Rose Flower Water) can be found in the baking aisle of some specialty markets, or easily found online.

Yields

Makes 1 serving


Ingredients

1    cup pistachios, soaked in water for a
      minimum of 8 hours or up to overnight
1    cup fresh, cold water
¼   ½ teaspoon rosewater (start with ¼
      teaspoon and then add more to taste)
      pinch fine sea salt


Nutritional information

Nutritional information per serving:
Calories: 176 (68% from fat) • carb. 9g • pro. 7g • fat 14g sat. fat 2g • chol. 0mg • sod. 151mg • calc. 35mg • fiber 32g

Instructions

1. Drain the pistachios and rinse with cold water.
Put into a large, liquid measuring cup or bowl,
with the 1 cup of cold water.
2. Turn the juicer to the ON position, with the
juice spout closed, and begin to process the
pistachios, one scoop at a time, with the water.
Gradually add all of the pistachios and the
water. Once juicing area has filled, slowly open
the juice spout to allow it to flow into the Juice
Container. If the nut milk seems to be too thin,
add back some of the pulp in the pulp
container through the top of the feed tube,
to give more body and flavor to the drink.
3. Once processed, stir in the rosewater and salt.
Serve immediately.