Who but the Indians would know the best drink for a hot summer day? It’s the lassi, popular throughout India in savory and sweet varieties. I love mango lassis (who doesn’t?) but discovered the strawberry lassi this spring and have been making them throughout strawberry season. Now that peaches are in here’s another great lassi variation: the peach lassi, topped with slightly chopped pistachios:
Lassis are traditionally made with yogurt but other cultured dairy milk products also work. For a vegan version use soy or almond yogurt. I’ve been favoring unsweetened kefir lately, so that’s what I used.
I usually avoid any sweetener except fruit in a smoothie. I have smoothies for breakfast and I don’t like to put anything sugary into my empty stomach. For me, starting the day with sugar can lead to sugar cravings all day. But a lassi doesn’t taste like a lassi to me without the sweetening. I think of a lassi as more like a dessert and I have it with my dinner, when I’m open to having a little sugar (I used honey here). If you use sweetened yogurt or kefir there will be more than enough sugar from that without adding any more.
- 1 lb. fresh ripe peaches, halved, pitted, sliced
- 1 cup unsweetened kefir, yogurt, or buttermilk (or soy or almond yogurt)
- 2 Tbsp. honey
- 1 tsp. rosewater (omit if you don’t have it)
- ½ tsp. ground cardamom
- pinch salt
- 1 cup crushed ice
- pistachios, slightly chopped, to garnish
- Combine peaches, cultured milk product of choice, honey, rosewater, cardamom, and salt in blender.
- Blend until smooth.
- Add crushed ice, blend again until smooth.
- Taste, adjust salt, honey, or rosewater as desired.
- Serve, top with pistachios. Makes 2 small or 1.5 large smoothies.