Lemon Balm and Cucumber Yogurt with Rose

The summer garden is in full swing, which means lots of refreshing herbs are now easy to come by! Lemon balm and sumac add hints of citrus while the rosewater gives just the slightest floral hint. If you cant find lemon balm, any mint would be a great substitute. This simple recipe makes a great dip for pita chips or you can use it as a mellow dollop on a spicy curry.

Lemon Balm and Cucumber Yogurt with Rose

1 cup plain, whole milk yogurt
1/4 cucumber, very thinly sliced
1/4 cup fresh lemon balm, chiffonade
1/4 tsp sumac
Zest from one lemon
2 Tbsp lemon juice
1 small spring onion or scallion, thinly sliced
1/4 tsp rosewater
Salt and pepper to taste
a pinch of dried rose petals for garnish (optional)

  1. Combine all ingredients except rose petals in a mixing bowl and stir until well incorporated.
  2. Pop the mixture in the fridge and allow the flavors to combine for about an hour if you can.
  3. Place the yogurt mix in a serving bowl and top with rose petals. This should keep in the fridge for 3 days.
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