Rose-Scented Strawberry Pie
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Rose-Scented Strawberry Pie

Bubbly Gang

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The magic and mystery of cooking lies in the reinterpretation. We are influenced by our own culinary histories while at the same time, we want our food to be our own. I frequently reminisce about the food I loved as a child. I always seem to find myself wanting to revamp those nostalgic flavors into something new and yet familiar. This is why I came up with this rose-scented strawberry pie recipe to rekindle wonderful childhood memories.

This baked dessert with a twist is like the chic, new age big sister to a midwestern summer favorite that my mom used to make when I was growing up. Imagine a no-bake strawberry filling is held together by gelatin and sweet rose-spiked syrup, and sits cozily inside a thick, buttery graham cracker crust. Top it with a generous spoonful of whipped cream (or cough, cough, Cool Whip?) and you have the most impeccable summer treat. 

The secret ingredients here are Health-Ades Bubbly Rose Kombucha and a splash of rosewater. These add a cozy little extra something to the sweetness of the strawberry filling. Plus, they instantly transform the nostalgic childhood dessert into something just a little more grown-up.

For the crust:

• 7.5 oz (about 1 3/4 cups) Graham Crackers (I used Pamela’s gluten free ones!)
• 6 tbsp. salted butter, softened or melted
• 3 tbsp. coconut or brown sugar
• 4 large Medjool dates
• 1/3 cup salted roasted sunflower seeds.

For the filling:

• 32 oz strawberries, thinly sliced
• 1/2 cup honey
• 1/2 cup Health-Ade Bubbly Rose Kombucha
• 1 tbsp lemon juice
• 2 tsp. culinary rosewater (see NOTE)
• 3 tbsp gelatin powder
• whipped cream, ice cream, or anything creamy for topping

Preheat oven to 350° F. In a food processor or high-speed blender. Combine all filling ingredients and pulse/pulverize until crumbly and well mixed. Press crust evenly into a 9pie plate. The flat bottom of a drinking glass works well here to pack and press the filling down. Bake the crust until golden brown and slightly dry to the touch. This takes about 12-20 minutes. Allow to cool while you prepare the filling for your homemade pie.

In a medium saucepan, cook half the strawberries with the honey, kombucha, and lemon juice over medium heat until bubbling and syrupy. Stir frequently. Sprinkle the gelatin evenly over the liquid, then quickly whisk in to fully incorporate it. Remove the liquid from the heat and stir in the rosewater. Using an immersion (or regular) blender, puree the filling until smooth. This step is optional but will result in a smoother filling for your rose-scented strawberry pie.
Layer half of the remaining un-cooked sliced strawberries into the crust, then carefully and evenly pour half of the strawberry-rose syrup on top. Repeat with remaining strawberries and syrup. Refrigerate the rose-scented strawberry pie, uncovered, for at least 3 hours (or overnight), until filling feels firm to the touch. Slice and top with whipped cream, ice cream, or both! Believe me, everybody will devour their entire slices of pie in one big bite.


NOTE: Rosewater has a very distinct floral flavor that not everyone is a fan of. It can overpower other flavors too quickly, so feel free to add depending on your taste preference.

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