Rose water lassi

I don’t know if this is the proper way to make lassi – would love to hear how you usually make it! But this is definitely an easy one that you can prepare without thinking. My mom always made it this way and also with rosewater; the delicate rose flavor goes so well with the milky and sweet taste of the lassi.
And of course it has to be pink in color: I just used a few spoons of beet juice, easy and healthy. If you can’t buy beet juice, you could of course use juice from fresh beets. Or add some berries. Or plant-based food coloring. Anyway. It’s again one of these recipes that’s almost too simple to write it down, but I’ll try anyway:

For 750 ml (or three cups) of lassi, you need:
250ml (1 cup) of milk
250ml (1 cup) of yoghurt
250ml (1 cup) of cold water
two teaspoons of rose water
two teaspoons of beetroot juice
three teaspoons of sugar or honey or agave syrup
ice cubes if you want

Mix everything together with a handmixer or whisk. Add ice cubes if you want. That’s it! Note that the recipe is easily scalable depending on how much you want to make. Adjust the amount of sugar and beet juice for sweetness and color. Enjoy!

P.S.: In case some of you have noticed: In the last few days, I redesigned this site! Phew! Following a sudden urge to change everything I bought a domain and now this blog is independent and out and about on its own. If you’re subscribing via WordPress this means you can’t like posts in the reader anymore, you’d have to visit the site itself to do that… I hope you will! xoxo.

  1. That looks so refreshing and delicious with all flavors I enjoy like beets and rose. I made a cherimoya lassi using a blogger friend’s recipe recently that tasted so good. Since I’m leaning toward veganism, I’ll have to try an adaptation. I guess it wouldn’t be a lassi anymore. Any suggestions?

    • luckystaranise

      Thanks Gerard! Good point about the vegan option – I guess you could use oat or rice milk and soy or coconut yogurt, but then you’d maybe have to use a little less yogurt because it’s thicker than the dairy-based ones. I’ll try this next week and let you know :)

  2. Thank you for the suggestions! They sound good.

    • luckystaranise

      and, forgot to ask: how did you make the cherimoya lassi? such an interesting concept!

      • The recipe, which I got on cookingforkishore.blogspot.com uses the fruit of the cherimoya, yogurt, ice cubes, and a pinch of salt or sugar blended in a processor. Soy or almond yogurt are the vegan options. I found the cherimoya to be very delicious in itself. They are very hard to come by where I live.

      • luckystaranise

        That sounds delicious. It’s the same here in Germany, cherimoya is rare, but we do get it from time to time – I’ll look out for it now!

  3. I don’t have the right answer is this is the proper way to make a lassi, but it appears tasty and very beautiful!

  4. Choco Canel

    Pretty in pink!
    And a lovely new design!

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