A sultry midsummer’s eve calls out for an exotic dessert. Enter sweet, iced lassi with a mix of fruitily spiced cardamom and delicate rose water that transforms the traditional Indian drink into a grown-up after-dinner treat.
75g caster sugar
6 green cardamom pods, split open
2 tsp rose water
500ml plain yogurt
About 150ml full-fat milk
3 tbsp granulated sugar
Handful of ice cubes
Handful of unsalted pistachios, cut into slivers, to serve
1 For the syrup, put 100ml water in a pan and add the caster sugar, cardamom pods and rose water. Place on a medium heat until the sugar has dissolved and you have a thick syrup.
2 Strain through a sieve and transfer to a blender along with the yogurt, milk, granulated sugar and ice cubes. Blitz until chilled, smooth and frothy. Serve topped with pistachio slivers.
Recipe from Round to Ours by Jackson & Levine (Quadrille).