I’m getting through these hot, hot days by doing what I can to stay cool. Stay inside, stay hydrated…eat ice cream. That’s legitimately my strategy, and when I say ‘stay hydrated,’ I mean that in the way of drinking tall, cool and creamy treats. This pineapple basil lassi is just a one.
Water, that’s good, too, but like many of you, I’m sure, I find myself unavoidable outside to play. Tennis keeps me out there and makes me sweat, so afterwards when I’m home, showered and cool once again, nothing tastes better than something that can cool me down from within.
A lassi, in case you needed reminding, is a Southeast Asian treat (and they really know something about trying to stay cool!). I keep it more traditional around this time last year with this ginger mango lassi, but I had some extra pineapple laying around and a fresh handful of basil and well, it just seemed like a good idea to put them together.
That it was! While this smooth concoction admittedly doesn’t look like much – the yellow of the pineapple somewhat dulled in brilliance by the yogurt- I assure you that the brightness of flavor holds its resolve.
Now, I’m not judging, but some of my friend folks out there prefer…a more adult type of cool down. If that’s your thing, too, I’m going to take this hot second to remind you of the dandy shandy, Pam’s amazing sangria recipe and the more recent mango ginger cocktail. All most excellent options.
Pineapple Basil Lassi
Smooth, sweet and creamy, this pineapple basil lassi is a refreshing drink that combines ripe pineapple, fresh from the garden basil and creamy yogurt.
Ingredients
- 1 cup plain 2% or whole milk yogurt
- 1/2 cup 2% milk
- 1 TB granulated sugar
- 1 cup fresh pineapple, cubed
- 1/2 cup fresh basil
Directions
- Step 1 Place all of the ingredients into a blender. Puree until smooth and enjoy!
- Step 2 *If you’d like a little more body, throw in some ice cubes*
