The Seasoned Palate

With the superabundance of the strawberry harvest this year, it seems there are strawberries at every turn. In my local farmers market and in the grocery stores there were pallets and pallets of strawberries!

Our family has always loved drinking lassi at Indian restaurants, both the fruity sweet kind as well as the salty spicier versions. I had noticed a recipe for a strawberry cardamom lassi on Epicurious recently so was intrigued by the idea.

That recipe called for a bunch of sugar and only a quarter teaspoon of cardamom. I was pretty sure we could not taste the cardamom in that quantity.

So my daughter Diana and I experimented. She put about a quarter cup of orange juice in the bottom of the blender, then a quart of hulled strawberries, followed by a small container of Greek yogurt, and a whole packet of cardamom (1 teaspoon!) She topped it off with a few frozen strawberries to make it frosty.
Whirrrr!

Done.
Delicious.

PS: Tonight she made a variation with fresh mangoes, a few chunks of frozen mango, a pinch of salt and a packet of ground cumin.
Even better!

–Katie