Strawberry Lassi

By Zaynab Issa

Updated Feb. 27, 2025

Strawberry Lassi
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(174)
Comments
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Strawberry lassi is a popular variation of lassi, the yogurt-based blended beverage with origins in the Punjab region of the Indian subcontinent. This refreshing drink is made with frozen strawberries instead of ice to add flavor while keeping it cool. Sugar is the traditional sweetener in lassi, but the maple syrup here adds a subtle earthiness and dissolves quickly while blending. South Asian dahi (yogurt) is ideal for achieving the drink’s characteristic tart creaminess, but plain whole-milk yogurt will also work well. (Greek yogurt and skyr can be too thick for lassi.) 

Featured in: Nothing Quenches Thirst Like a Lassi

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Ingredients

Yield:4 servings
  • 2cups plain whole-milk yogurt, preferably South Asian dahi
  • 2 to 3tablespoons maple syrup, depending on desired sweetness
  • ¼ to ½teaspoon kosher salt, such as Diamond Crystal
  • 4green cardamom pods, cracked open, seeds only (see Tip)
  • 1½cups/about 8 ounces frozen whole strawberries
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

126 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 5 grams protein; 235 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add yogurt, maple syrup, salt, cardamom and strawberries to a blender. Blend, gradually increasing the speed, until smooth. For a thinner consistency, blend in 1 tablespoon of water at a time.

  2. Step 2

    Pour into glasses and serve immediately.

Tip
  • You can also substitute ⅛ teaspoon ground cardamom for the cardamom seeds.

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Ratings

5 out of 5
174 user ratings
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Comments

Gretchen

In the summer, I make this with cantaloupe and sometimes I throw in fresh spinach and the spinach gives the drink a wonderful complexity, and it tastes better than you would think!

Cricket

I have some wonderful cardamom extract from Burlap & Barrel. And used a few drops of that instead of the pods or ground cardamom and it worked really well. Yum.

Kimberly

We splurged on a Vitamix and have been trying different recipes. This was outstanding! Tastes like an authentic lassi.

Linda Gerber

I followed the recipe with the exception of rose water. Didn’t have it on hand so subbed orange flower water. For me, this was a leisurely 3 day process, quite enjoyable to make with excellent outcome. ( Day 1, season lamb; day 2, make broth and let the fat rise overnight; day 3 cook the rice, prepare garnish, and serve with cucumber salad. I’ll definitely prepare it again.

Ken

What about using fresh (not frozen) strawberries? I imagine it's not a problem, and that the quantity would be the same, but it would be great if someone could confirm. Thanks, in advance!

Barbara

Rosewater would also be lovely with the strawberry instead of cardamom

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