I brought saffron with me from Dubai. The heat index here in Beirut did not call for a huge biryani. I had to come-up with something refreshing that would pass muster. The twenty-something that I hang out with are smoothie experts. They approved. Inhaled, in fact.
INGREDIENTS: 2 servings
- 1 cup milk
- 1 pinch of saffron
- 2 tablespoons honey
- 1 small canteloupe (about 2 cups cut-up)
- 1 banana
- pistachios, garnish (optional)
1. Heat the milk and sprinkle the saffron over it; let it infuse away from heat, then refrigerate for a couple of hours or longer. Place the saffron-flavored milk, the honey, canteloupe, banana in a blender and purée the mixture. Serve cold or with crushed ice if desired. Garnish with chopped pistachios for a Lebanese touch.
NOTE: You can substitute almond milk for a vegan version.