Raspberry Super-lassi Recipe

Chill glass (optional)

Place serving glasses in the freezer for 5–10 minutes while you prepare the lassi so the drink stays cold longer.

If using frozen raspberries, let them sit at room temperature for 3–5 minutes so the blender can process them smoothly. If using fresh raspberries, rinse and drain them well.

Add 2 cups of plain kefir to a blender. If you want extra creaminess, add 1/2 cup plain Greek yogurt.

Add 1 cup raspberries to the blender.

Add 2 tablespoons honey or maple syrup, 1 teaspoon fresh lemon juice, and 1/2 teaspoon vanilla extract.

If using the optional sportsmen add-ins, add 1 scoop protein powder and 1 teaspoon chia seeds now.

Add 1 cup ice cubes to the blender to chill and slightly thicken the lassi. For a thinner drink, use 1/2 cup ice or omit.

Secure the blender lid and blend on medium-high until smooth and homogenous, about 30–60 seconds. Stop and scrape down the sides once if needed, then blend another 10–15 seconds.

Taste and adjust sweetness or acidity: add up to 1 tablespoon more honey if you prefer sweeter, or an extra 1/2 teaspoon lemon juice for more tang.

Remove chilled glasses from the freezer if used. Pour the raspberry kefir lassi into two glasses, dividing evenly.

Garnish each glass with 3 fresh raspberries and 2 mint leaves. Sprinkle a light pinch of chia seeds on top if used.

Serve immediately with a straw. Stir briefly before drinking if the mixture has settled.