It has finally started to feel like summer in Seattle. The sky is clear enough that I can reap the benefits of a third floor, west-facing balcony - sunsets over the Olympic Mountains, a slivered moon hanging low above the peaks. The city is also noticeably more active. Folks are out and about, lounging on porches, sporting in parks, rightfully wearing sundresses and sandals. It's about time.
In honor of this shift in season and temperature (hellooo box fans), I whipped up a tasty yogurt drink. The typical lassi, in the U.S. anyway, is flavored with mango pulp and can be found on the menu of just about any Indian restaurant. It's sort of like a fruity milkshake made with yogurt instead of cream. They are amazing.
I wanted to make my lassi a bit more local than the mango variety would allow, so I picked up a pint of fresh raspberries at the farmer's market. Another sure sign that summer is here... plump, ripe, succulent raspberries.
This is such an easy beverage to make. Dump a few ingredients into the blender, a couple of minutes on high, and blam! Fruity, yogurty lassi ready for your taste buds. Here's the recipe I came up with after looking over a dozen or so on the web.
makes 2 servings
1 C. plain yogurt
1/2 C. milk
2 large ice cubes
1 C. raspberries (give or take)
4 tsp. sugar (to taste)
pinch of sea salt
- Place all ingredients in your blender
- Turn that baby on high
- Blend until smooth, a couple of minutes
- Pour into two glasses and drink right away