Inspired by Indian summers by way of East London, this makes an interesting twist on the classic warm weather treat. I like to serve this with a mezze of Middle Eastern and Indian small plates. Use very ripe strawberries and adjust the rosewater according to taste – you’re looking for a lovely floral note without it being too overpowering. This lassi isn’t meant to be as thick as the mango version but is a lighter, more refreshing experience.
Place the strawberries, milk and yoghurt in the blender and blitz until smooth. Add four tablespoons of honey and the rosewater and blitz again. Taste and add more honey if it needs more sweetness. Serve chilled.
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