Mint Lassi Master Recipe

Makes 16 oz

Enjoy a traditional East Indian drink that is refreshing, cooling, tart, and slightly salty. It’s also full of hydrating electrolytes. On hot summer days when I work in the gardens and sweat profusely, nothing feels more replenishing.

1 cup whole-milk yogurt or kefir, preferably organic and grassfed

1 cup water

1 handful of peppermint or spearmint leaves

A pinch sea salt

Optional: 2 tablespoons heavy cream, preferably organic and grassfed

Blend all ingredients together for about 20–30 seconds, until mint leaves are thoroughly liquefied. Serve right away.

Peppermint-Mentha x piperita.jpg

Peppermint Plant Map & text excerpt from Foraging & Feasting: A Field Guide and Wild Food Cookbook by (me) Dina Falconi; illustrated by Wendy Hollender. Book link at or here: