Sweet Lassi with Rose Water

August 10, 2015
Author Notes

The basics of making lassi are simple: You start with a good-quality tangy yogurt that’s unsweetened and unflavored and blend it with spices and fruit of your choice. You'll see recipes that call for milk, but I stick with tradition and add only ice-cold water to the yogurt. When milk is added (which I don’t recommend), I feel you’re crossing into the grey zone where the drink becomes more of a yogurt-based smoothie rather than an actual lassi. You also don’t need to use Greek yogurt since you’ll be thinning the yogurt with water. —Nik Sharma

  • Makes 2
  • 1 1/2 cups plain yogurt
  • 1/2 cup ice-cold water
  • 3 tablespoons white or light brown sugar
  • 1/4 teaspoon rose water (use 1/2 teaspoon for a stronger flavor)
  • A few ice cubes, for serving (optional)
  • 1 teaspoon dried edible rose petals
In This Recipe
  1. Place the yogurt, water, sugar and rose water in a blender. Blend until smooth and creamy. Taste and adjust sweetness if desired.
  2. Divide the lassi into two tall chilled glasses containing a little ice, if desired. Garnish each glass with half of the rose petals. Serve immediately.

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Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog that has garnered best-ofs from Saveur, Better Homes & Gardens, and the International Association of Culinary Professions. His weekly column, A Brown Kitchen, appears in the San Francisco Chronicle and has written for Saveur, Taste, Food52, Eater, among others. His first cookbook, Season: Big Flavors, Beautiful Food was released on October 2018. He was also featured in America, the Great Cookbook. Nik lives in Oakland, California.