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10 minutes
20 minutes
30 minutes
- 500ml (2 cups) rose
- 500g frozen raspberries, thawed
- 215g (1 cup) caster sugar
- 4 large Granny Smith apples, peeled, cored, quartered
- 500g Greek-style natural yoghurt
- In a large saucepan over medium heat, combine the rose and raspberries. Cover and cook for 5 minutes, or until the raspberries are soft.
- Pass the mixture through a fine sieve over a bowl, delicately pressing the raspberries with the back of a spoon to maximize juice extraction. Remove and discard the pulp.
- Transfer the fragrant rose mixture back to the pan, place it over medium-low heat, and incorporate the sugar and apple. Let it simmer for 12-15 minutes or until the apple reaches a delightful tenderness. Allow it to cool down before using.
- Enjoy this dish either chilled or at room temperature, alongside the delicious yogurt.
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