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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. —A Brown Table
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.
- This recipe is a Community Pick!