This drink is SO delicious.  Partly because the strawberries are the last of the harvest from our garden (I love eating the food we grow so much!) and also because I adore rose water.  Any time I can infuse something with the smell or taste of roses, it makes me happy.

This recipe is simple to make and nutritious. It is low in natural sugar, alkaline forming, and anti-inflammatory.

Definitely worth heading over to the Blender Girl for a full explanation and important things to consider plus following them…their recipes are consistently amazing!  Here’s an overview of the recipe itself for easy reference when you want to make this yumminess again and again.



  1. To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar. Cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.

  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
  3. Throw the rinsed almonds and clean filtered water into your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized.
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp. (You can dehydrate this for use in smoothies, or to make crusts or body scrub.)

  5. Rinse your blender container, pour the strained milk back in, and add the strawberries, dates, rosewater, and salt. Blast on high for 30 to 60 seconds until smooth and creamy.
  6. Store the milk in a sealed container in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge.