Paloudeh – Cantaloupe Smoothie (Edit recipe)

There is simply no shortage of creative and pleasing beverage choices in Persian cuisine! In this refreshing drink, cantaloupe is instantaneously elevated with a splash of rosewater syrup and crushed ice, making an irresistible treat for hot summer days. Persian culture has a deeply-rooted and rich tradition (mehmoon navazi in Farsi) of offering various treats to our guests. In the summertime, these will inevitably include the “cooling” beverages such as Sharbat and Paloudeh.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	296
Fat:	0 g
Carbohydrates:	74 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	7 mg
Fiber:	1 g
Sugars:	71 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

Rose Syrup

Paloudeh

1 Cantaloupe, small, chilled and grated (about 3 cups)
8 Tbsp Rose Syrup, adjust to your taste
Ice cubes, as needed

Garnish

Mint Leaves

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rose Syrup

In a small saucepan bring the water and sugar to a boil, reduce heat and simmer for 10 minutes.
Add the rose water, stir and remove from the heat
Pour the syrup into an appropriately-sized jar, and store in the fridge.

Paloudeh

In a large bowl mix the grated cantaloupe with rose syrup and enough ice for 4 servings.
Select 4 decorative glasses and use a ladle to fill each glass with the Paloudeh mixture.
Garnish with fresh mint leaves and serve immediately.