The basics of making lassi are simple: You start with a good-quality tangy yogurt that’s unsweetened and unflavored and blend it with spices and fruit of your choice. You'll see recipes that call for milk, but I stick with tradition and add only ice-cold water to the yogurt. When milk is added (which I don’t recommend), I feel you’re crossing into the grey zone where the drink becomes more of a yogurt-based smoothie rather than an actual lassi. You also don’t need to use Greek yogurt since you’ll be thinning the yogurt with water.

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