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Sunday, July 13, 2014

Strawberry lassi (Indian)

I love cardamom-laced drinks and desserts and anything. I love it in Indian, German, Scottish, Belgian, Turkish or Romanian traditions.
And, as you may have notices, I like making lassi, especially in the summer, for its naturally cooling effect and the lovely taste. Thus, strawberry lassi was just a step away (For what can scream summer better than strawberries? Well, maybe peaches, but that's a different story). What makes it different from your average strawberry-yogurt smoothie is, again, the magic touch of cardamom that gives it its distinct Indian taste.
Recipe source: Gourmet.

Last year: Zucchini and turkey soup with pesto.
Two years ago: Baked tomato-stuffed peppers with thyme (vegan).
Three years ago: baby making and no cooking :).

Ingredients (serves 2):
  • 200 g fresh strawberries
  • 200 g yogurt (not low-fat)
  • 3 tablespoons sugar
  • 1 teaspoon cardamom
  • 75 ml water

Take the main ingredients out of the fridge right before making it, as the lassi is best served cold.

Prepare the strawberries by washing them and discarding the leaves.

Put everything into a blender:

And puree everything away into perfection. Pour into glasses and decorate with extra strawberry slices, if you'd like:

It's done, dig in! :)

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