Raspberry Super-lassi Recipe

1. Rinse and thaw (if needed)

Rinse fresh raspberries gently under cool water and drain on paper towel. If using frozen raspberries, place them in a bowl to thaw for 10–15 minutes or run briefly under cool water to remove any ice crystals; drain excess liquid.

2. Reserve 4–6 raspberries for garnish and set aside.

3. Combine ingredients

In a blender add the raspberries, plain whole-milk yogurt, cold milk, honey, lemon juice, ground cardamom (if using), and fine sea salt. Add 4 ice cubes if you want a chilled, slightly frothy texture (adjust ice quantity to preferred thickness).

4. Blend until smooth

Secure the lid and blend on high for 30–45 seconds, or until the mixture is completely smooth and slightly frothy. Stop and scrape down the sides with a spatula if needed, then blend another 5–10 seconds.

5. Adjust sweetness and consistency

Taste the lassi and add more honey if a sweeter drink is desired (add in 1/2 tbs increments). If it’s too thick, add up to 2 tablespoons (30 ml) more cold milk and blend briefly until you reach the desired consistency.

6. Divide the lassi between two tall glasses (about 10–12 oz / 300–350 ml each). If you prefer very cold drinks, add remaining ice cubes to the glasses before pouring.

7. Top each glass with 3 reserved raspberries. Sprinkle a pinch (about 1/2 tsp total) of chopped pistachios across both glasses if using, and garnish with 2 mint leaves per glass.

8. Serve immediately with a straw or spoon. Stir before drinking if separation occurs.