Cool Cucumber Mint Lassi Recipe – Authentic Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Cool Cucumber Mint Lassi Recipe – Authentic Indian Summer Drink

Okay, let’s be real. When the Indian summer heat hits, nothing – and I mean nothing – beats a tall, cool glass of lassi. It’s the ultimate refresher, and this Cucumber Mint Lassi? It’s my absolute go-to. I first made this when I was craving something light and hydrating, and honestly, it’s been a family favorite ever since! It’s so easy to whip up, and the flavors are just… perfect.

Why You’ll Love This Recipe

This isn’t just any lassi. The cucumber and mint add such a wonderfully cooling and refreshing twist to the classic yogurt drink. It’s subtly sweet, a little tangy, and incredibly soothing. Plus, it’s ready in under 10 minutes! Seriously, if you’re looking for a quick and delicious way to beat the heat, you need to try this. It’s a fantastic introduction to Indian drinks if you’re new to the cuisine, too.

Ingredients

Here’s what you’ll need to make this magic happen:

• 3.5 cups (840ml) whole milk yogurt
• 2 cups (480ml) water
• 15 ice cubes
• 0.5 cucumber (or 2 Persian cucumbers), roughly chopped
• 10-12 mint leaves
• 0.25 tsp salt
• 0.5 tsp black salt (kala namak)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make all the difference!

• Whole Milk Yogurt: Don’t skimp here! Whole milk yogurt gives the lassi that lovely creamy texture we all crave. It also adds a richness that lighter yogurts just can’t match.
• Cucumber: I prefer using regular cucumbers, but Persian cucumbers are fantastic too – they have thinner skin and fewer seeds, so you don’t even need to peel them!
• Black Salt (Kala Namak): This is the secret ingredient! It has a unique sulfurous aroma that adds a savory depth to the lassi. It’s what gives it that authentic Indian flavor. You can find it at most Indian grocery stores or online. Trust me, it’s worth seeking out!

Step-By-Step Instructions

Alright, let’s get blending! It’s seriously simple.

1. First, roughly chop your cucumber and grab those fresh mint leaves. Don’t worry about being too precise – everything gets blended up anyway!
2. Now, add the yogurt, water, ice cubes, chopped cucumber, mint leaves, salt, and black salt to your blender.
3. Blend, blend, blend! Keep going until everything is super smooth and frothy. You want it to be completely integrated – no chunks allowed!
4. Pour into glasses, garnish with a few extra mint leaves (because why not?), and serve immediately. Seriously, don’t wait – it’s best enjoyed ice cold!

Expert Tips

A few little things I’ve learned over the years:

• Chill Your Yogurt: Using chilled yogurt will give you an even colder, more refreshing lassi.
• Adjust Water: Feel free to add a little more water if you prefer a thinner consistency.
• Taste Test: Always give it a taste and adjust the salt or black salt to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Swap the whole milk yogurt for your favorite plant-based yogurt – coconut yogurt or almond yogurt work beautifully!
• Adjusting Sweetness: If you like things a little sweeter, add a tablespoon of sugar or honey. My kids love it with a touch of honey.
• Spice Level: For a little kick, add a tiny pinch of green chili! My brother-in-law swears by it.
• Summer Cooling Adaptations: Add a few rose petals for a fragrant and cooling twist – it’s a traditional Ayurvedic practice.

Serving Suggestions

This lassi is perfect on its own as a refreshing drink. But it’s also amazing with:

• Spicy Indian meals – it helps cool the palate.
• A light lunch or snack.
• Brunch on a hot summer day.

Storage Instructions

Honestly, this lassi is best enjoyed immediately. But if you absolutely have leftovers, you can store it in an airtight container in the refrigerator for up to 24 hours. Just be aware that it may separate a little, so give it a good stir before drinking.

FAQs

Got questions? I’ve got answers!

• Is lassi a good source of probiotics? Yes! Yogurt is packed with probiotics, which are great for gut health.
• Can I make lassi ahead of time? It’s best fresh, but you can prep the ingredients (chop cucumber, measure mint) ahead of time to speed up the process.
• What is black salt and why is it used in lassi? Black salt, or kala namak, is a volcanic rock salt with a unique sulfurous flavor. It adds a savory depth that complements the yogurt and cucumber.
• Can I use Greek yogurt for a thicker lassi? You can, but it will be very thick. You might need to add more water to reach your desired consistency.
• Can I add fruit to this lassi? Absolutely! Mango lassi is a classic, but you can also try adding strawberries, blueberries, or even a little banana.