Print

Rose lassi

Print Recipe

Based on Nik‘s sweet lassi with rosewater. The syrup will make much more than you need, but will keep for weeks in the fridge; save the rest for more lassi, to drizzle over yogurt parfaits, or to make rose-flavored lattes.

Ingredients

Scale
  • For the rose syrup:
  • 1/2 cup dried culinary rose petals, packed
  • 1 cup water
  • 1 cup granulated sugar
  • 2–3 teaspoons rosewater (optional, for a stronger rose flavor)
  • For the lassi:
  • 1 ½ cup plain full fat yogurt
  • ½ cup ice-cold water
  • 3–4 tablespoons rose syrup, from above (or more to taste)
  • Sugar, if desired
  • Rosewater, if desired

Instructions

  1. Pick over the rose petals to remove any leaves and separate the petals, if needed. Combine the water, sugar, and rose petals in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and let simmer for 10 minutes, or until syrup thickens and turns a deep pink. Stir in the rosewater, then remove from heat and strain out the petals. Set aside and let cool.
  2. In a large bowl or pitcher, stir together the yogurt, water, and 3 or so tablespoons of the rose syrup. If desired, add more syrup, a teaspoon at a time, until it reaches your ideal flavor. If the rose flavor is strong enough but you’d like a little extra sweetness, adjust with sugar; if sweet enough but you’d like a bit more rose flavor, add a tad more rosewater. (If using more sugar, you may want to blend the lassi to thoroughly incorporate the sugar.) Serve chilled.

Find it online: https://tworedbowls.com/2017/03/29/rose-lassi/