TENDING the TABLE

Grapefruit, Cucumber and Rose Skin Quencher

Good morning! Today I’m excited to share a recipe with you from Lily Diamond’s new cookbook. Although I have followed her work for some time, I first met Lily in person in February at a blogger retreat. We spent a few days together, cooking, talking and hanging out. Lily is one of those people who is somehow simultaneously bright and energetic and still calm and collected. I don’t know how she does it. She’s sweet, playful, funny, and so so kind. Her new book exudes all these same qualities. It is packed full of vibrant recipes that satisfy, heal and nourish and self-care tips and body-care recipes that promote wellness, self-love and self-esteem. It’s a beautiful book and I hope you love it as much as I do.

This recipe from Lily’s book caught my attention right away. It’s simple and refreshing and the rose water makes it feel special and a little decadent too. It’s also perfect for keeping you cool and hydrated during those warm summer days that are right around the corner. Enjoy the recipe and check out Lily’s book.

XO Sasha

Grapefruit, Cucumber and Rose Skin Quencher

Slightly adapted from Kale and Caramel: Recipes for  Body, Heart and Table

Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc. Photos copyright © 2017, Lily Diamond

Serves 2

INGREDIENTS

3 small ruby red grapefruit

5-inch length of cucumber, peeled and chopped

1/2 teaspoon rose water, or to taste

3-4 ice cubes

PROCEDURE

Remove the skins, seeds and pith from the grapefruit (the pith can be very bitter so be sure to remove it as best you can). You should have about 2 cups of peeled grapefruit segments.

Place the grapefruit, cucumber, rose water and ice in a blender. Blend on high until liquified. Taste and add more rose water if desired. Strain through a fine mesh sieve or serve as is, over ice, with a wedge of lime.