Author Notes
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
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Ingredients
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14 ounces
Fage Greek yogurt (full-fat)
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16
mint leaves
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8
ripe strawberries
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3 1/2 tablespoons
raw sugar
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1/4 cup
water
Directions
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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.
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