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Double Pink Lassi

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Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

Raspberries

  • 1 cup raspberries, fresh or frozen

Rhubarb

  • 1 1/2 cups rhubarb, chopped
  • 1/4 cup sugar
  • 3 tablespoons water

Lassi

  • 1 1/2 cups ground almonds
  • 1 cinnamon stick
  • 2 cups milk
  • 2 1/2 cups plain yoghurt
  • 1 cup crushed ice
  • 1/4 cup almond slices, toasted

To Assemble


Directions

Raspberries

Rhubarb

Lassi

To Assemble

  1. Simmer raspberries with sugar for 5 minutes, purée and strain. Chill until ready to use.
  2. For rhubarb, simmer with sugar and water for 10 minutes until tender and purée. Chill until ready to use.
  3. For lassi, heat ground almonds, cinnamon stick with milk to just below a simmer. Stir occasionally and keep at low heat for 10 minutes. Strain milk through a fine strainer lined with cheesecloth, twisting cheesecloth to get every bit of juice out of almonds. Chill completely.
  4. In a blender, purée chilled milk with yoghurt, rhubarb purée and ½ of raspberry purée with ice. Divide remaining raspberry purée between 4 tall glasses. Top up with lassi mixture. Garnish with toasted almond slices.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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