28
DRINKS
Spicy lassi
Peach and rose lassi
Serves 4
500 g yoghurt
250 ml milk
4 tbsp caster sugar
10 unsalted pistachio nuts
½ tsp ground cardamom
1 saffron strand
almond flakes
Serves 4
500 g yoghurts
250 ml milk
2 peaches
2 tbsp caster sugar
4 tbsp rose syrup
Preparation: 5 min
Preparation: 5 min
Infuse the saffron in 1 tbsp of water for a few minutes.
Place all the ingredients except for the almonds in the
blender jug. Turn the selector to the
setting and liquidise
for 30 seconds. Chill in the refrigerator for at least one
hour before serving. Meanwhile, toast the almonds lightly
in a dry frying pan.
Serve in tall glasses, scattered with the almonds.
Peel and stone the peaches. Cut into quarters.
Place all the ingredients in the blender jug, turn the selector
to the
setting and liquidise for 40 seconds.
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