Lassi originated in the Punjab region of India some 3,000 years ago. This cooling yogurt drink endures as a spring and summer staple — a familiar sound in the warm streets of Delhi is the rhythmic juggling of liquid and ice from one lota (spherical vessel) to another!
Makes 2 cups
ingredients
4 cups plain whole-milk yogurt
2 cups filtered water
Pinch of freshly ground black pepper
Pinch of ground cumin
1 teaspoon cane sugar (optional)
Pinch of salt
instructions
Whisk the yogurt with water and spices until smooth. Serve over ice!
notes & variations
This recipe works best with homemade yogurt. It’s far simpler than it seems!
Reduce the salt and add one cup of mango purée to make mango lassi.
Add chopped cilantro or mint to the lassi for additional flavor.
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