Pineapple Lassi Recipe

Chill and prep

Place the serving glasses in the refrigerator to chill for at least 10 minutes. If using whole cardamom pods, crack them open with the back of a knife and remove the seeds; lightly crush the seeds with the flat side of the knife or a mortar and pestle.

Measure and have ready the yogurt, water, milk (if using), pineapple chunks, sugar and honey, lime juice, ice, salt, and garnishes.

Put the pineapple chunks and 1 tablespoon of water into a blender or food processor. Blend on high until smooth and no large fibrous pieces remain, about 30–45 seconds. If your pineapple is very fibrous, strain quickly through a fine mesh sieve to remove coarse fibers, pressing with a spoon to extract the purée. Reserve.

Taste the purée and add 1 tablespoon sugar or honey if the pineapple is not very sweet; blend again briefly to combine.

In the blender, add the chilled yogurt, pineapple purée, remaining 1 tablespoon cold water, milk (if using), crushed cardamom seeds, remaining 1 tablespoon sugar (if using both sugar and honey, use proportionally), lime juice, and a pinch of salt.

Add the ice cubes to the blender. Secure the lid and blend on high until the mixture is frothy and smooth, about 30–60 seconds. Stop and scrape down the sides once to ensure even mixing.

Taste the lassi and adjust sweetness or acidity: add up to 1 additional tablespoon sugar or honey if you prefer sweeter, or an extra 1/2 teaspoon lime juice for brighter acidity. Blend 5–10 seconds more after adjusting.

Remove chilled glasses from the refrigerator. Pour the pineapple lassi into the glasses, leaving a little headspace for garnish.

Garnish each glass with a mint leaf and a pineapple wedge on the rim. Optionally, lightly dust a tiny pinch of crushed cardamom on top for aroma.

Serve immediately with a straw or spoon. Stir before drinking if it sits for a few minutes as separation may occur.