During my travels in Bali, I fell in love with the flavors of the food. There are so many drink and meal recipes I’m dying to try but, as soon as my plane touched down in San Francisco, I made it a priority to recreate the deliciously fragrant rosewater lassi I had in Ubud.
The concept of the lassi is fairly simple: yogurt, sugar, and flavorings. But since I’m trying not to ride the addiction-inducing sugar train, I substituted honey and added in rosewater and cardamom for a complex flavor experience. Oh man, so divine!
A note about the pink color, if your rosewater isn’t colored (which truly good rosewater shouldn’t be), then you can add in a few drops of beet juice to give it that rose blush. The rose and cardamom flavors will masque any hint of beet flavor.
Honey Rosewater Lassi
- 2 cups plain yogurt
- 2 tbsp raw honey
- 2 tbsp rosewater (you can grab some here or make your own)
- ¼ tsp cardamom
- 6 ice cubes
- a few drops of beet juice for color (optional)
Place yogurt, honey, rosewater, cardamom, ice, and a few drops of beet juice in a high powered blender and blend until smooth and creamy. Pour into a glass, sprinkle a little bit of cardamom on top, and enjoy immediately.
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