Minty Yogurt Shake

-Recipe from Yamuna mataji

         In India, mint follows coriander and neem leaves as the most widely used herb. It is an important flavoring in soups, savories, vegetables, rice, dals and beverages. American seeds men offer herb gardeners a good selection of scented hybrids, from apple mint to cinnamon mint, each type with a different flavor. My favorite mint lassi combines homemade vanilla yogurt with licorice mint and coarsely powdered fennel seeds. These hinted sweet ingredients are offset with a splash of rose water for a very refreshing summer thirst quencher.

Preparation time (after assembling ingredients): 10 minutes
Serves: 4

2 cups (480 ml) homemade or Brown Cow vanilla yogurt or
         Dannon low-fat vanilla yogurt
3 tablespoons (45 ml) sour cream, cream, or half-and-half
cup (60 ml) trimmed fresh mint, loosely packed
1 teaspoon (5 ml) dry-roasted fennel seeds, coarsely powdered
cup (110 g) superfine sugar or equivalent sweetener
tablespoon (7 ml) rose water
cup (60 ml) ice water
8-10 ice cubes, cracked
4 sprigs fresh mint or rose petals for garnishing

     Combine all of the ingredients, except the ice cubes and garnish, in a blender or food processor fitted with the metal blade, cover, and process for 2 minutes. Add the ice and process for another minute. Pour into frosted glasses and garnish with fresh mint or rose petals.