Name: Peach Melba Lassi
Prep time: 10 min
Ingredients: ½ cup/ 70g fresh or frozen raspberries (thawed); 1 Tablespoon maple syrup; 2 Tablespoons filtered water; 1 teaspoon/5ml fresh lemon juice; 2 large peaches, pitted and sliced; 2 cups/ 454g plain yogurt, non-dairy if desired for vegan and paleo (add ½-1 teaspoon fresh lemon juice for extra tang if using non-dairy); ¼ cup/60ml filtered water (preferably chilled); 1-2 Tablespoons/15-30ml maple syrup depending on how sweet your peaches are (or honey for non-vegan); Ice cubes

This cooling and fruity peach and raspberry lassi is inspired by a classic dessert.

At the height of summer, when the heat is at its most intense, a creamy and cooling lassi hits the spot. Let’s face it, sometimes you just feel like drinking your meal. For those days when it’s too hot out to even think about cooking, much less eating, a lassi comes to the rescue.

The cooling yogurt drink has a few things going for it. First there’s no cooking involved. Second, you can make one is a matter of minutes in the blender. And third it’s an utterly refreshing way to get in some nutrients whether you have one for breakfast, an afternoon snack, dessert, or any other time of the day.

At its most basic a sweet lassi is made of yogurt, water (or milk) and a bit of sweetener to balance out the tartness of the yogurt. Unlike a smoothie however which is thick and icy, a lassi is thinner in consistency and quite pourable.

This lassi however isn’t the slightest bit traditional, but rather my take on a classic dessert called Peach Melba, which is essentially an ice cream sundae made with poached peaches, ice cream and raspberry sauce. My Peach Melba however doesn’t require any poaching or any ice cream for that matter, instead I’ve blended up juicy, ripe peaches with yogurt and a hint of sweetener (although if your peaches are particularly sweet you may not need any at all) and swirled in a brightly colored and flavored raspberry sauce for a creamy and cooling drink that’s reminiscent of the original. The combination of sweet and tangy peaches and raspberries is summery and satisfying without being overly sweet.

You can use any kind of yogurt you’d like here, I’m partial to goat’s milk yogurt and find its tang pairs well with both the peaches and raspberries but I also make it with coconut yogurt with a squeeze of lemon juice for a vegan and paleo version. What makes this drink special is really the quality of the fruit you use so make sure to use the very ripest peaches you can get your hands on for the best flavor (nectarines work too).

Enjoy and stay cool!

Serves 2

Peach Melba Lassi

Sylvie Shirazi

10 minPrep Time

10 minTotal Time

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Ingredients

For the raspberry sauce:

½ cup/ 70g fresh or frozen raspberries (thawed)
1 Tablespoon maple syrup
2 Tablespoons filtered water
1 teaspoon/5ml fresh lemon juice

For the lassi:

2 large peaches, pitted and sliced
2 cups/ 454g plain yogurt, non-dairy if desired for vegan and paleo (add ½-1 teaspoon fresh lemon juice for extra tang if using non-dairy)
¼ cup/60ml filtered water (preferably chilled)
1-2 Tablespoons/15-30ml maple syrup depending on how sweet your peaches are (or honey for non-vegan)
Ice cubes

Instructions

Place raspberries, maple syrup, water and lemon juice in a blender and puree until smooth. Strain raspberry purée through a fine mesh sieve, pressing firmly with a spatula on seeds.
Combine the peaches, yogurt, water, maple syrup, and a few ice cubes in a blender, purée until silky.
Pour a Tablespoon or two of raspberry sauce in the bottom of a glass and pour peach lassi over sauce. Gently swirl with a spoon and serve immediately. Refrigerate any leftover raspberry sauce.