Serves: 6
Total Calories: 32
1. Place the kudzu and water in a small bowl, and stir to dissolve.
2. Combine the juice and dissolved kudzu in a medium pot. While stirring constantly, bring the mixture to a rolling boil and cook 1 to 2 minutes until it thickens. Transfer to a serving bowl and let cool.
3. Add the strawberries and rose water to the cooled juice mixture and refrigerate. Serve chilled.
For a Change . . .
* Use just about any type of fruit and fruit juice for this recipe.
* Substitute lemon extract or orange flower water for the rose water (or omit it altogether).
* Substitute sweetened hibiscus tea for all or part of the berry juice.
This Strawberries in Rose Water Sauce recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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