I know it’s a total cliché, but I’m in love with the scent of roses. Even more with the taste. I don’t know if it’s something to do with conjuring childhood memories of some beloved summer garden, or the powdery box of Turkish Delight my Grandad was crazy about. Nostalgia aside, rose is a gorgeous culinary ingredient; it blooms in many Indian recipes, and my favourite is the Lassi.
A Lassi ( pronounced “luh-see”) is a traditional yoghurt-based drink that originated in India. It’s typically a blend of yoghurt, spices and fruit.
The lassi compendium appeals to many a proclivity: Namkeen lassi is salty, sweet lassis are much like milkshakes, but with more depth of flavour, and Bhang lassi is infused with cannabis.
For my version of a lassi, I go sweet, with rose water, honey, and dark cherries. It’s heady summer in a glass, and I want to drink this always, forever.
What’s the Difference Between a Lassi and a Smoothie?
A smoothie is made mostly of fruit, whereas in a lassi, the main ingredient is yoghurt. A smoothie can contain yoghurt, too, but a lassi does not need fruit. Simple!
How to Make Your Lassi (and Smoothies!) Last Longer
Lassis and smoothies generally last 12-24 hours, refrigerated, and do so better if they don’t contain banana. To help make yours last, and prevent that less-than-pretty browning that happens when your drink is exposed to oxygen, add a generous squeeze of lemon juice, fill a glass jar to the very top (to make less room for air), and screw on a lid, tight. Then refrigerate and drink within 12-24 hours.Print
A simple yet gorgeous Indian drink blushing with the flavours of summer: rose and cherries, swirled into creamy, dreamy yoghurt.
- 1 cup cherries, frozen
- 3 tsp food grade rose water
- 1/2 cup milk or single cream
- 1 cup thick Greek yoghurt
- 4tsp honey
Blitz all ingredients in a food processor until smooth. Pour into a chilled glass, decorate with pesticide-free fresh or dried rose petals. BLISS.