Summer

Peach Pistachio -or- Cantaloupe Lime Lassis

August  7, 2013
Author Notes

I'm not big on smoothies, but I love me a lassi! Go figure, since they're practically the same thing. I never said I was rational. Anyhow, as much as I love a standard mango lassi, I'm even more fond of changing up the fruits and spices I use in them. Here are two of my favorite combinations for when summer fruit is at its peak. —fiveandspice

  • Serves 2
Ingredients
  • Peach pistachio lassi
  • 2 small, or one very large, peaches, pitted and cut into chunks (no need for peeling)
  • 2 tablespoons pistachios
  • 1 1/2 cups Greek-style yogurt, preferably full-fat
  • 2 pinches ground cardamom
  • 1 pinch ground cinnamon
  • 1 tablespoon honey (optional - if your peaches are nice and ripe you probably won't need it)
  • 1/4 to 1/2 cups cold milk
  • Cantaloupe lime lassi
  • 1 1/2 cups cubed cantaloupe
  • 1 1/2 cups Greek-style yogurt, preferably full-fat
  • 1 pinch cayenne pepper
  • 2 tablespoons fresh lime juice
In This Recipe
Directions
  1. Peach pistachio lassi
  2. Combine all the ingredients in a blender - use 1/4 cup milk for a thicker consistency and 1/2 cup for a thinner consistency, or really whatever quantity you need for the consistency you prefer - and blend until pretty smooth (some small pistachio grains will remain).
  3. Divide between two big glasses - pour over ice if you wish - and serve.
  1. Cantaloupe lime lassi
  2. Combine all the ingredients in a blender and blend until smooth. (You shouldn't need extra liquid because the melon creates a lot itself.)
  3. Divide between two big glasses - over ice if you wish - and serve.

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  • fiveandspice
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Review
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.