Peach Lassi Recipes

Steps:

• Process peaches, yogurt, vodka, salt, and 1/4 cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
• A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
• Scoop sorbet into bowls and top with macerated blackberries.
• Do Ahead
• Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.

Steps:

• Place the ice, yogurt, pistachios, sugar, cardamom and peaches into a blender and puree until smooth. Serve immediately.

Steps:

• In a blender, puree peaches, buttermilk, ice cubes, sugar, cardamom, cumin, salt and liqueur, if desired, until smooth and frothy. Add sugar to taste. Divide among 4 glasses and top with pistachios. Serve immediately.

Steps:

• Add all ingredients in a blender and whir until frothy. Serve.

Steps:

• Make the peach puree: Pit the peaches, cut into pieces and put into a blender. Add the rest of the ingredients for the puree and mix until smoorth.
• Put peach puree into fridge and cool.
• Make the Lassi: put all ingredients for the lassi into a blender and mix until foamy.
• Make the Peach Lassi: arrange the peach puree in 4 glasses. Carefully add the lassi on top of the puree.
• Put peach wedges for decoration on skewer and decorate the peach lassi with it. Decorate each glass with a lemon balm leaf.
• Don't mix the Peach Lassie. Serve them with a spoon, so that everyone can mix it or not.
• Note: if you like the spicy notes, you can add more cayenne to it.
• Note: you can sub the lemon balm leaves by peppermint leaves.
• Note: cooking time does not include cooling time.