Wednesday, July 8, 2015

Spiced Blackberry Lassi

Muggy and hot. Hot and muggy. And some. The blackberries are coming in so it's high time to lasso a lassi. This one is inspired by the Punjabi style of topping with makhan though I used a mixture of yogurt and cream instead.

Gorgeous colour! And taste!

For a tall glass, mix together one heaping tablespoon of yogurt and one tablespoon of cream. Put in the freezer while the lassi is being made. Puree a handful or so of berries with eight ounces/237 ml of yogurt (I use a handheld mixer and the tall cylindrical container that came with it). Add about a tablespoon or so of sugar and large pinches of powered cloves, cinnamon, nutmeg, and ginger. Blend until smooth. Pour into a fine sieve and work the liquid through using a wooden spoon, leaving the seeds behind. Add ice cubes if desired, spoon the yogurt-cream mixture on top, and sprinkle some cinnamon.

Our blackberry bushes have no thorns and fruit nearly the size of small plums

In the potager, about three-quarters of the onion crop have toppled over indicating that their bulbs will not increase further in size...

Those are Delice de la Table (a cantaloupe variety) in front of the onions

...hence they were harvested...


...to start their curing in the shade under the pergola.


In the herb garden, the basil is close to flowering necessitating the rooting of some cuttings in water which takes about a week...

Flowering causes the foliage to taste bitter

...and transplanting them into pots so there will be plenty to go with the tomatoes when they ripen in a few weeks.

The new transplants will get pinched also to make yet more plants

Our Rose of Sharon bushes are strutting their stuff in the flower garden and will continue to do so through the heat of the summer.


Dirac the Young Cat finds delight in everything.

He loves the old pear tree

He also loves to scramble down when he spots something more interesting on the ground

À la prochaine!

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