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Lychee Lassi

Name: Lychee Lassi
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Yield: 2
Cuisine: Indian
Ingredients: 200 g lychees, peeled and pitted; 250 g plain full-fat yogurt, chilled; 120 ml cold milk; 25 g sugar; 5 ml rose water; 0.5 tsp ground cardamom; 120 g ice cubes; 10 g pistachios, finely chopped (optional); 1 tsp dried rose petals (optional)

Lychee Lassi is a cool, fragrant yogurt drink with the delicate sweetness of lychee, the warmth of cardamom, and a light floral lift from rose water. Thick, creamy, and refreshing, it makes an excellent breakfast drink, afternoon cooler, or gentle dessert.

10 min

2 servings

192 kcal

Indian

Ingredients

Lassi

200 glychees, peeled and pitted
250 gplain full-fat yogurt, chilled
120 mlcold milk
25 gsugar
5 mlrose water
0.5 tspground cardamom
120 gice cubes
10 gpistachios, finely chopped (optional)
1 tspdried rose petals (optional)

Instructions

1
Prepare the lychees by peeling and removing the pits if using fresh fruit. If using canned lychees, drain them very well so the lassi stays creamy rather than watery.
2
Add the lychees, yogurt, milk, sugar, rose water, and ground cardamom to a blender. Blend until completely smooth and slightly frothy, about 30-45 seconds. Taste and adjust with a little more sugar if your lychees are less sweet.
3
Add the ice cubes and pulse briefly until crushed and the lassi is thick, cold, and lightly aerated. Do not overblend once the ice is added, or it can thin out too much.
4
Pour into 2 chilled glasses. Garnish with chopped pistachios and dried rose petals if using, and serve immediately for the freshest flavor and best texture.

Nutrition per serving

192 kcal

Calories

Protein

28g

Carbs

Fat

Fiber

Notes

•For the best texture, use thick chilled yogurt; if your yogurt is loose, reduce the milk slightly.
•A few drops of kewra water can be used instead of rose water for a different floral note, but use it sparingly.
•If using canned lychees packed in syrup, reduce the sugar to 10-15 g and taste before adding more.
•For a richer, more traditional dessert-style lassi, replace part of the milk with 2-3 tablespoons of malai or cream.

Background

Lassi is a traditional yogurt-based drink from the Indian subcontinent, especially associated with Punjab, where it has long been enjoyed both salted and sweet. Fruit lassis became especially popular as blenders and café culture spread, leading to modern variations like lychee lassi scented with cardamom and rose.

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