Equipment
Blender
Microplane
or Fine grater or zester
Ice cube trays
Ingredients
2 servings
Main
- 350 ml sheep's milk yogurt
- 30 g mint leaves, coarsely chopped
- 6 g black pepper, ground
- 1 g salt
- 1 lime, zested
- 1 g brown sugar, pinch
- 30 ml water
Nutrition (per serving)
123
Calories
7g
Protein
12g
Carbs
6g
Fat
2g
Fiber
9g
Sugar
280mg
Sodium
Method
01
Place the yogurt, chopped mint leaves, ground black pepper, salt, lime zest, and brown sugar into the blender jar.
02
Add the water to the blender and process the ingredients until the mixture reaches a completely smooth consistency.
Look for: Uniform green color with no visible large mint pieces
03
Pour the lassi into glasses over fresh ice cubes and serve immediately.
Chef's Notes
- For the freshest mint flavor, use vibrant, unblemished mint leaves and chop them just before adding to the blender.
- Adjust the amount of black pepper to your personal preference; a coarser grind will provide more distinct pepper notes, while a finer grind will integrate more subtly.
- If your yogurt is very thick, you may need to add an extra tablespoon or two of water to achieve a smooth, drinkable consistency.
- The lime zest is crucial for brightness; ensure you only zest the green outer layer, avoiding the bitter white pith.
- Taste and adjust seasoning (salt and pepper) before serving, as yogurt can vary in tanginess and salt content.
Storage
Refrigerator: 24 hours — Store in an airtight container; stir before serving as separation may occur.
