A Bombay crush is a sweet, creamy milkshake-style drink – known for its rose syrup, basil seeds and ice cream – that’s popular at Durban takeaways and street stalls. It’s a nostalgic treat with roots in South Africa’s Indian community. This version adds fresh strawberries for a fruity twist on a classic
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFSoak the basil seeds in the water for 10 minutes, stirring occasionally until they swell and form a thick, jelly-like texture.
Hull and roughly chop the strawberries.
In a blender, combine the strawberries, milk, 2 tablespoons of rose syrup, cardamom, rose water and vanilla ice cream. Blitz until smooth and pale pink.
Drizzle some extra rose syrup into the bottom of two tall glasses. Pour the Bombay mixture into each glass until about three-quarters full. Spoon the soaked basil seeds on top and swirl gently. Top with more Bombay mixture and decorate each glass with half a fresh strawberry.
Serve immediately with a straw or long spoon.
