This is such a refreshing and cooling drink that you will want to make it often. I tasted lemon lassi for the first time in the early 80’s when a friend offered me a drink box that said ABC Farms, Lemon Lassi. They have rebranded it since, but I bet it tastes as good if not better. Will have to snag some next time I am there.

Other lassis in the summer drinks series to try are Mango Lassi and Strawberry Lassi

I have been making lots of lassi this summer, which is turning out to be one of the hottest ones in the history of this country. Lassis are light, cooling and full of good probiotic stuff. They are easy to whip up if you have some yogurt in the fridge.

Lassis can be thick or thin and it is a personal preference. I grew up drinking very thin taak, which is the leftover liquid after butter is churned from fermented cream. Lassis tend to be thicker than taak and can be sweet or salty. While mango lassi is so very popular in the US, you can also make strawberry, lemon, and mint lassis.

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Step by Step

1. Take 1/2 cup water in a pan and set it on low heat.
2. Add 4 tsp sugar to it and let it dissolve, turn off the heat.
3. Choose a fresh lemon and zest the peel lightly to yield 2 tsp zest.
4. Squeeze 1 tbsp fresh lemon juice, set aside.
5. Scoop 1 cup plain yogurt and add it to a blender.

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6. Add 1/2 cup plain water
7. 1/2 cup water with the sugar dissolved in it.
8. Add the lemon juice and lemon zest.
9. Blend all till frothy and smooth.
10. Pour into 2 glasses and serve chilled.

Some Tips

You can adjust the amount of sugar you add to this lassi or substitute it with honey. To make a thick lassi, increase the amount of yogurt used (1.5 cups yogurt + 1 cup water).

I use store bought Greek plain yogurt for lassis as it is a bit thicker than the homemade one. But homemade yogurt works just as well, you might need less water as homemade yogurt tends to release more water.