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Strawberry Lassi
Indulge in the delightful taste of Strawberry Lassi, a vibrant and refreshing Indian yogurt-based drink that perfectly balances the sweetness of ripe strawberries with the creaminess of yogurt. Traditionally enjoyed during the sweltering summer months, this cool beverage not only quenches your thirst but also provides a nutritious boost. With its origins in the Indian subcontinent, lassi has been a beloved staple for centuries, often served alongside meals or as a refreshing treat on its own. Whether you're lounging by the pool or enjoying a picnic, this lassi is sure to elevate your experience with its luscious flavor and creamy texture.
Ingredients
- Fresh strawberries
- 2 cups, hulled and halved
- Plain yogurt
- 1 cup
- Milk
- 1/2 cup
- Honey
- 2 tablespoons (adjust to taste)
- Ice cubes
- 1 cup
- Cardamom powder
- 1/4 teaspoon (optional, for added flavor)
- Mint leaves
- for garnish (optional)
Instructions
- Begin by washing the fresh strawberries thoroughly. Hull and halve them before placing them in the blender.
- Add the plain yogurt, milk, honey, and ice cubes to the blender with the strawberries.
- If you want to add an extra layer of flavor, sprinkle in the cardamom powder.
- Blend the mixture on high speed until it becomes smooth and frothy. You may need to stop and scrape down the sides to ensure everything is well combined.
- Taste the lassi and adjust the sweetness by adding more honey if desired. Blend again briefly to mix.
- Pour the refreshing lassi into chilled glasses.
- Garnish with mint leaves for a pop of color and a refreshing aroma if desired.
- Serve immediately and enjoy the cool, creamy delight!
Tips
- For a thicker lassi, use Greek yogurt instead of plain yogurt.
- You can also substitute honey with agave syrup or maple syrup for a vegan version.
- Experiment with other fruits like mango or banana for different flavor variations.
Dietary Information
Servings: 2 Dish Type: Beverage Prep Time: 10 minutes Calories: 180 Fat: 4g Carbs: 34g Protein: 6g Sodium: 80mg Sugar: 20g
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