Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 cardamom pods
400g strawberries, hulled
350g Greek yogurt
8 ice cubes, crushed
1 tbsp clear honey
1 tsp rosewater, optional
1. Lightly crush the cardamom pods, pick out the black seeds and put into a pestle and mortar with a pinch of salt. Pound to a fine powder then tip into a liquidiser with the remaining ingredients. Blitz until smooth, then pour into 4 glasses to serve. Garnish with extra strawberries, if you wish.
Rosewater works beautifully with strawberries, but if you aren't a fan it works just as well without.
Typical values per serving:
This recipe was first published in December 2015.