Yields
4 servings
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ingredients
Raspberries
1
cup raspberries, fresh or frozen
Rhubarb
1 ½
cup rhubarb, chopped
¼
cup sugar
3
Tbsp water
Lassi
1 ½
cup ground almonds
1
cinnamon stick
2
cup milk
2 ½
cup plain yoghurt
1
cup crushed ice
¼
cup almond slices, toasted
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directions
Step 1
Simmer raspberries with sugar for 5 minutes, purée and strain. Chill until ready to use.
Step 2
For rhubarb, simmer with sugar and water for 10 minutes until tender and purée. Chill until ready to use.
Step 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.
Step 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.