Lassi, the Indian yogurt drink that's meant to soothe your soul after the beating of a hot curry, traditionally comes plain or blended with mango pulp. Both are delicious, but it's strawberry season here and it's already sweltering: a lassi beckoned. So, I swapped a few fresh strawberries for the mango, tossed in a handful of mint leaves and a little raw sugar (a lassi should suggest sweetness, but shouldn't be sweet). —Amanda Hesser
Fage Greek yogurt (full-fat)
3 1/2 tablespoons
In This Recipe
Layer all the ingredients in a blender, then turn it on. Stop to scrape down the yogurt or any other errant ingredients. Once it's smooth, pour into glasses and sip until content.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.