Beet Rose Lassi
By Dr. SHEIL SHUKLA
Lassi is a yogurt-based drink celebrated throughout India, with origins in Punjab and other northern states. As with anything you make in the kitchen, your lassi will only be as good as the ingredients you use. Refer to information regarding nondairy yogurt to be sure you use one that is tasty, since the flavor of the yogurt will be prominent in this drink. I’ve offered a few lassi variations here, but you can make it with any seasonal fruits or herbs of your choosing.
Prep Time 5 minutes
•1 ripe medium banana, peeled, sliced, and frozen
•½ medium beet, boiled or steamed, and diced
•1 tablespoon maple syrup or desired sweetener, or to taste
•2 teaspoons rose water, plus more to taste
Combine the yogurt and ingredients of your choosing in a blender with ¼ to ½ cup (60 to 120 ml) ice-cold water. Blend until smooth. Adjust the sweetener to taste and the amount of water to desired consistency. Serve immediately in a glass with a small amount of crushed ice, if desired.
(Recipe from ‘Plant-Based India: Nourishing Recipes Rooted in Tradition’ ©Dr. Sheil Shukla, 2022. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com)