Drinks & Lassis

What is in this collection?

A short list of cooling drinks, one dairy-based and one fruit-based. Both are blended, served cold and ready in minutes, so they suit a hot afternoon or a table of guests. They are also a good introduction to balancing sweetness, sourness and aroma in a glass.

Which techniques matter?

Blending, chilling and balance. Mango lassi combines 250 g of ripe mango, 200 g of thick Greek-style yogurt and 150 ml of milk, blended for under a minute, with cardamom for fragrance. Thick yogurt gives body, while the milk loosens it to a drinkable texture. The healthy mocktail blends 600 g of seedless watermelon with lime juice and a pinch of salt, then tops it with sparkling water over ice and muddled mint. The salt sharpens the fruit rather than making the drink taste salty. Add the sparkling water at the last moment so it keeps its fizz.

Cardamom is the spice to know. The spices guide explains how to crush the pods and when to use ground cardamom instead.

How do I start?

Start with the lassi if you like creamy drinks, using whatever ripe mango you can find. Start with the mocktail if you want something light and alcohol-free. Chill the glasses and ingredients beforehand for a colder result.

Is there anything to watch?

Dairy drinks should not stay out in the heat. Do not leave lassi at room temperature for more than 2 hours, particularly in hot weather. Taste your fruit first: ripeness changes sweetness, so adjust sugar or honey accordingly and keep it optional.

What equipment do I need?

Only a blender, a jug and tall glasses. A high-speed blender gives the smoothest result, but any blender works if you give it a little longer and cut the fruit into small pieces first. Strain the watermelon purée through a sieve if you prefer a clear, pulp-free glass. Use very cold ingredients, and serve over plenty of ice so the drink stays chilled without being diluted too fast. Clean the blender jug right after use, since yogurt and fruit sugar dry hard and are difficult to remove later.