Today and tomorrow, Jews around the world are celebrating the harvest festival of Shavuot by studying, decorating their homes with greenery, and eating holiday meals full of dairy, especially cheese blintzes. Normally a blintz isn't something we'd pass up for anything, but it is blazing hot in New York City today. The last thing we want is a heavy, fried dish.
So instead, we whipped up this light and refreshing strawberry lassi to provide some hot day relief.
A lassi is a traditional Punjabi drink made with yogurt. The most traditional forms are salty, rather than sweet, and are believed to aid digestion. Sweet lassis often feature mango, sometimes with rosewater.
For us in NYC, strawberries are in abundance at the greenmarket, and we can't get enough of them. So into the blender, we plopped a pound of strawberries, some organic unsweetened Greek-style yogurt, and a few ice cubes. After a quiz whirl in the blender, we poured it slowly into a tall glass, then sprinkled it with just a touch of cardamom.
Our strawberries were sweet enough that we didn't need any additional sugar or honey, but feel free to add some if you need to. You can also make this lassi with frozen berries; if you do, omit the ice cubes.
Strawberry Lassis serves 2
1 pound strawberries, washed, stems removed, and hulled 3/4 cup organic Greek-style yogurt 1 tablespoon honey (optional) 4 to 5 ice cubes pinch of cardamom.
In a blender, puree the strawberries and yogurt until smooth. Taste, and add honey if desired for sweetness. Add ice cubes, and blend until smooth and frothy. Pour into glass and garnish with sprinkle of cardamom. Serve immediately.