5 Ingredients or Fewer

Violet Lassi

May 17, 2011
2 Ratings
Author Notes

This recipe was created because we were at the wonderful Radiance Dairy in Fairfield, Iowa and wanted to try their yogurt -- also their fields were full of violets. These mystical flowers have many health benefits including bountiful Vitamin C and anti-oxidants. The blueberries are included because the violet color didn't come through when I first made it on the road -- they should make it seem a little more like a violet drink. Alternatively, you can take out the honey and blueberries and use this as a sauce for a light fish, or serve it with dandelion fritters (recipe also on food52). —The Perennial Plate

  • Serves 1
  • 1 cup yogurt (full fat if possible)
  • 3/4 cup violets
  • 2 tablespoons honey (or more if you like it sweet)
  • pinch of salt
  • 1/4 cup blueberries (frozen -- optional for color)
In This Recipe
  1. Just combine the above ingredients and blend well. If it's too thick, you can add a little water.

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Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!