Lassi is a yogurt drink found on the menu of every Indian restaurant. I make my "live" version with kefir, which gives it a tangy edge and a hefty dose of friendly probiotic cultures.
Mango is the most popular lassi flavor. I've also included recipes for an exotic rosewater lassi and a traditional, refreshing salt lassi (yes, salt can actually be refreshing - a billion Indians can attest to it!) for the hot days of summer.
Ingredients:
1 cup Basic Kefir
2 tablespoons raw honey or raw agave nectar, or to taste
1 tablespoon rosewater
Rosewater Lassi
{Serves 1}
Pour the kefir into a glass, add the honey and rosewater, and stir to dissolve. Serve over ice if you like.
Ingredients:
1 cup Basic Kefir
2 pinches of sea salt, or to taste
2 pinches of ground cumin
Handful of chopped fresh cilantro or mint leaves
Salt Lassi
{Serves 1}
Pour the kefir into a glass, add the salt and cumin, and stir to dissolve. Add the cilantro or mint and serve over ice if you like.
Ingredients:
1 cup Basic Kefir
1 mango, peeled, flesh cut away from the pt, and chopped
Pinch of ground cardamom
1 tablespoon raw honey or raw agave nectar, or taste
Pinch of saffron threads
Mango Lassi
{Serves 1}
Combine all the ingredients in a blender and blend until smooth. Pour into a glass. Serve over ice if you like.
