Spiced Peach Lassi Recipes

SPICED PEACH LASSI

Steps:

• In a blender, puree peaches, buttermilk, ice cubes, sugar, cardamom, cumin, salt and liqueur, if desired, until smooth and frothy. Add sugar to taste. Divide among 4 glasses and top with pistachios. Serve immediately.

PEACH LASSI

Steps:

• Make the peach puree: Pit the peaches, cut into pieces and put into a blender. Add the rest of the ingredients for the puree and mix until smoorth.
• Put peach puree into fridge and cool.
• Make the Lassi: put all ingredients for the lassi into a blender and mix until foamy.
• Make the Peach Lassi: arrange the peach puree in 4 glasses. Carefully add the lassi on top of the puree.
• Put peach wedges for decoration on skewer and decorate the peach lassi with it. Decorate each glass with a lemon balm leaf.
• Don't mix the Peach Lassie. Serve them with a spoon, so that everyone can mix it or not.
• Note: if you like the spicy notes, you can add more cayenne to it.
• Note: you can sub the lemon balm leaves by peppermint leaves.
• Note: cooking time does not include cooling time.

SOUTHERN COMFORT SPIKED, SPICED, PEACH JAM

Steps:

• In a large bowl pr the saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering all ingredients.
• In a large heavy bottom saucepan combine peaches, lemon juice, pectin, cinnamon, cardamom, and nutmeg. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
• (OPTIONAL) Use a submersion blander if small pieces are desire.Avoiding the cinnamon sticks.
• Stir in white sugar.
• Return to a full rolling boil. Boil hard for (3) minutes stirring constantly.
• Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick.
• Skim off foam. Ladle in hot sterilized jars, wipe rims and place lids and screw top on.
• Place in a hot water bath covering by 1 inch of water.
• Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
• Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid.
• If it lifts up, it wasn't sealed properly.
• If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.

PEACH LASSI SORBET WITH CRUSHED BLACKBERRIES

Steps:

• Process peaches, yogurt, vodka, salt, and 1/4 cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
• A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
• Scoop sorbet into bowls and top with macerated blackberries.
• Do Ahead
• Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.