Minty Yogurt Shake
KARA PODINA LASSI
-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
¼ cup (60 ml) trimmed fresh mint, loosely packed
1 teaspoon (5 ml) dry-roasted fennel seeds, coarsely powdered
½ cup (110 g) superfine sugar or equivalent sweetener
½ tablespoon (7 ml) rose water
¼ 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.