Vanilla Yogurt Lassi with Jasmine Syrup, Ginger, and Mint

1 serving

Ingredients

  • 3/4 cup iOGO Vanilla Yogurt
  • ¼ cup 35% cream
  • ½ cup 3% milk
  • 2 tbsp jasmine syrup
  • 1 tsp freshly grated ginger
  • 8 mint leaves, divided
  • ¼ tsp pink Himalayan salt
  • Jasmine Syrup

Ingredients:

  • ½ cup water
  • ½ cup honey
  • 1 tbsp dried jasmine flowers or 1 jasmine tea bag

Garnish:

  • Reserved mint leaves
  • Edible flowers
Products Used:
iÖGO Creamy Vanilla 1.5 %

Directions

Jasmine Syrup:

  1. In a small saucepan, bring water and honey to a gentle simmer.
  2. Remove from heat and add jasmine tea bag and pearl colouring until desired glassy colour is achieved.
  3. Steep for 10 minutes.
  4. Strain syrup into a clean container and allow to cool completely.
  5. Cover and refrigerate until service.

Lassi Base:

  1. In a blender, combine all lassi base ingredients and blend until smooth.
  2. Cover and refrigerate until service.

Storage:

  1. Store jasmine syrup and lassi base separately in clean, airtight containers at ≤4 °C / 40 °F.
  2. Use syrup and lassi base within 24 hours.

Service:

  1. Pour lassi base into serving glasses.
  2. Top with mint leaves and edible flowers.
  3. Serve immediately.
Go back to recipes

All images are service suggestions