I had a coworker who would pour himself a huge bowl of yogurt and toss cantaloupe in it for breakfast. In my head, I thought it was kind of weird and later on I found out that my other coworkers agreed. It must have been a texture thing. But blending the two together? Well, you're onto something there.
This recipe is an adaptation of my friend Cheryl's Pineapple Lassi recipe from her latest book- Yogurt Culture.
I didn't have pineapple.....
It's light. It's refreshing. There's a little spice to it with the cardamom. The saffron on top makes it fancy and it's a wonderful way to use up all that cantaloupe you overbought. I know you. You're just like me.
Just cut it up, put it on a baking sheet and toss it in the freezer. You've got yourself frozen cantaloupe. And you're one step closer to making Cantaloupe Lassis.
And we're off!
Everything gets blended.
Pour into two cups.
- Just cut it up, put it on a baking sheet and toss it in the freezer. You've got yourself frozen cantaloupe. And you're one step closer to making Cantaloupe Lassis.
- Cantaloupe Lassi
- makes 2
- recipe adapted from Yogurt Culture
- 2 cups frozen cubed cantaloupe
- 1 1/2 cups full fat yogurt
- 3 - 4 tablespoons sugar, or to taste
- pinch ground cardamom
- 1 cup ice
- pinch saffron threads, for garnish (optional)
- Combine all the ingredients except the saffron in a blender and blend until completely smooth. Taste, adding more sugar and a splash of water, if desired. Divide among serving glasses and garnish easy with a few saffron threads, if using.