August 26, 2009
The essence of rose water brings this lassi to life. I stumbled upon this recipe from the book The Higher Taste: A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet. Regardless of your dietary choices, the recipes featured in this book are creative and international.
I bought the rose water from a Mediterranean Cafe called Neomonde's in Raleigh. Other ethnic grocery stores such as Arabic or South Asian markets should carry as well.
1 cup plain yogurt
1/2 cup water, chilled
1/2 cup ice cubes
2 teaspoons rose water
1/4 cup or less sugar
1. Place yogurt, water, sugar and rose water in blender.
2. Top with ice cubes and blend on low setting. My blender as 2 settings, low and high, so if yours has many settings, blend on the lower settings, and as the ice gets crushed increase speed.
3. Adjust taste and add more sugar or rose water if necessary.