When I was in middle school my dad went to Nepal for a month. He came back bearing exciting stories, turquoise jewelry, stunning photographs, and a recipe for lassis that has since become a family staple. I always order a mango one when we go out for Indian food.
In a twist on the traditional rose water lassi, I simply threw in a few handfuls of rose petals, which turned everything a delightful shade of pink.
Here’s the recipe:
- cup and a half of plain (unsweetened) yogurt
- blossoms from three big roses (check for aphids, I’m sure they don’t change the flavor, but you know)
- few tablespoons of honey until it’s sweet enough
Whiz it up in the blender until it’s frothy and smooth.
Wouldn’t this be the perfect thing to serve at a little girl’s fairy-themed birthday party? When Clay tasted it he said, “Wow, this is pure girl!” It is quite floral.
When I was little I wanted to have a fairy-themed restaurant (okay, maybe I still do) with sugared violets, dainty fruit salads, green salads with pansies and nastursiums, honeyed drinks, you know, the kinds of things fairies eat. I would definitely serve this pink fairy drink!
- 1 1⁄2 cup plain (unsweetened) yogurt
- blossoms from three big roses check for aphids, I’m sure they don’t change the flavor, but you know
- tablespoons honey until it’s sweet enough
- Whiz it up in the blender until it’s frothy and smooth.