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
cups plain yogurt
cup ice-cold water
tablespoons white or light brown sugar
teaspoon rose water (use 1/2 teaspoon for a stronger flavor)
A few ice cubes, for serving (optional)
teaspoon dried edible rose petals
- Place the yogurt, water, sugar and rose water in a blender. Blend until smooth and creamy. Taste and adjust sweetness if desired.
- 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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