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+ servings

Strawberry Rose Kanten


  • 1 ½ cups unsweetened apple juice, divided
  • 6 cups medium strawberries, hulled and halved + more to use as a garnish
  • 1 Tbsp natural sugar, optional (If the strawberries are summertime fresh, you probably won't need the extra sweetness from the sugar)
  • ¼ cup agar flakes
  • ¼ cup dried organic rosebuds
  • Serve with sliced strawberries and Whipped Coconut Cream (see recipe below)


  • To your blender or food processor, add ¾ cup apple juice, natural sugar, and the prepared strawberries. Blend until smooth.
  • Strain the strawberry mixture through a fine-mesh strainer into a medium bowl and set aside.
  • In a small pot over medium-high heat, add the remaining 3/4 cup apple juice and the agar flakes. Bring to a boil, whisking frequently.
  • Cover the pot, reduce the heat to low, and simmer for 10-15 minutes, or until all the agar has dissolved.
  • Add the rosebuds, re-cover the pot, and remove from the heat. Allow the mix to steep for 10-15 minutes
  • Strain the rosebud mix into the bowl with the strawberry juice. Whisk until combined
  • Place in the fridge for about an hour, or until the mix is completely chilled and set.
  • Remove from the fridge and whisk thoroughly until smooth.
  • When serving, spoon into glasses or bowls and garnish with strawberries and/or whipped coconut cream
  • (The kanten can also be placed in the freezer, depending on the consistency you'd like. In our case, we put it in the freezer until it was frozen on the top, although the middle was still a bit sloshy. When serving, it was perfect)