Summer Lassi - 4 Ways

4 standard portions

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Ingredients

• 1 cup yogurt (use plain whole milk yogurt)
• 1/4 cup saffron water (made by mixing warm water with generous pinch of saffron strands)
• 2 tablespoons sugar (or to taste)
• pinch cardamom powder
• 1 cup yogurt (use plain whole milk yogurt)
• 1/4 cup cold water
• 2 tablespoons rose syrup (like roohafza)
• pinch cardamom powder
• 1 cup yogurt (use plain whole milk yogurt)
• 1/2 cup chopped pineapple (I used fresh pineapple)
• 1/4 inch ginger (chopped)
• 2-3 tablespoons sugar (or to taste)
• pinch cardamom powder
• pinch black salt (optional)
• 3/4 cup yogurt (use plain whole milk yogurt)
• 1/3 cup coconut milk
• 1/2 cup raspberries
• 2 tablespoons sugar (or to taste)
• pinch cardamom powder

Method

1. Make saffron water by mixing warm water with a generous pinch of saffron. To a large measuring jar/blender, add yogurt, saffron water, sugar and cardamom powder.
2. Blend it all together. I used my immersion blender. Pour into serving glass, garnish with saffron strands and enjoy! [PS: you may use some ice cubes since we don’t use ice cold water here]
3. To a large measuring jar/blender, add yogurt, cold water, rose syrup and cardamom powder.
4. Blend it all together using a blender. Pour into serving glass, drizzle with more rose syrup and serve.
5. To a measuring jar/blender, add yogurt, pineapple, ginger, sugar, cardamom and pinch of black salt (optional).
6. Blend it all together using a blender. Pour into serving glass and serve!
7. To a measuring jar/blender, add yogurt, coconut milk, raspberries, sugar and cardamom.
8. Blend it all together using a blender. Pour into serving glass, garnish with a raspberry and serve!