Equipment
Ingredients
Main
- 350 ml sheep's milk yogurt
- 30 g mint leaves, coarsely chopped
- 6 g black pepper, ground
- 1 g salt
- 1 lime, zested
- 1 g brown sugar, pinch
- 30 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 123 kcal
- Protein
- 7 g
- Carbohydrates
- 12 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 9 g
- Sodium
- 280 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 23 mg
- Potassium
- 382 mg
- Calcium
- 257 mg
- Iron
- 2.2 mg
- Magnesium
- 36 mg
- Phosphorus
- 180 mg
- Zinc
- 1.2 mg
- Vitamin A
- 79 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.28 mg
- Niacin
- 0.3 mg
- Folate
- 29 mcg
- Water
- 183 g
Sources: USDA FoodData Central
Method
Place the yogurt, chopped mint leaves, ground black pepper, salt, lime zest, and brown sugar into the blender jar.
Add the water to the blender and process the ingredients until the mixture reaches a completely smooth consistency.
Pour the lassi into glasses over fresh ice cubes and serve immediately.
Chef's Notes
- For the freshest mint flavor, use vibrant, unblemished mint leaves and chop them just before adding to the blender.
- Adjust the amount of black pepper to your personal preference; a coarser grind will provide more distinct pepper notes, while a finer grind will integrate more subtly.
- If your yogurt is very thick, you may need to add an extra tablespoon or two of water to achieve a smooth, drinkable consistency.
- The lime zest is crucial for brightness; ensure you only zest the green outer layer, avoiding the bitter white pith.
- Taste and adjust seasoning (salt and pepper) before serving, as yogurt can vary in tanginess and salt content.
Storage
Refrigerator: 24 hours — Store in an airtight container; stir before serving as separation may occur.
Troubleshooting
Drink is too thick to pour easily
Cause: Yogurt has a very high protein or fat content (like Greek-style)
Fix: Add additional water 5ml at a time and pulse until desired thickness is reached
Prevention: Check yogurt consistency before blending
Cultural Context
Lassi is a traditional yogurt-based beverage originating from the Punjab region of the Indian subcontinent. While sweet mango and rose lassis are most common globally, savory variations like this Salt and Pepper Lassi with Mint are popular in Northern India, often enjoyed as a refreshing accompaniment to spicy meals or as a palate cleanser.
