I love salted mint lassi made with either yogurt or buttermilk diluted with water and flavored with mint, cumin and black salt. It is so refreshing and satisfying. It doesn’t even need to be ice cold for my taste. I frequently enjoy the yogurt beverage for breakfast and it sustains me into the afternoon.
The recent frigid weather has forced my mint plants into a state of dormancy, so I have been using mint sauce to flavor my lassi. Mint sauces available in stores are usually sold in very small quantities, so I decided to make my own. The ingredients listed for the mint sauce pictured below reads: malt vinegar (barley), sugar, distilled vinegar, water, Egyptian mint leaves.
I went about making my sauce a little bit differently. I made an tincture by macerating mint leaves in 100 proof alcohol to extract flavor and other properties from the herb. For medicinal tinctures I usually let the herbs macerate for a period of weeks and even months, but for this sauce I figured a few days was enough.
After the herb had soaked in alcohol for a few days days I strained and squeezed the liquid from the leaves using a strainer and a piece of cheesecloth.
The yield was just under 1 cup of the alcohol tincture. To that I added an equal amount of white balsamic vinegar, a little turbinado sugar and a couple splashes of white wine vinegar. The result tastes very much like the commercial product.
I tend to make lassi quite thin because it stretches a container of Greek yogurt a lot further. These are the proportions I use:
- 1/4 teaspoon black salt
- 1/8 teaspoon cumin powder
- 1/2 cup nonfat Greek yogurt
- 1 cup water