Cardamom Rose Lassi Spritz
A fizzy, cooling twist on classic lassi: tangy yogurt shaken with cardamom-infused honey syrup and a whisper of rose, then topped with sparkling water and served over ice. Floral, creamy and refreshingly light.
- Prep
- 10 min
- Cook
- 5 min
- Wait
- 25 min
- Total
- 40 min
- Makes
- 2 drinks (about 10 oz / 300 ml each)
Steps
Before you start
- Make the cardamom syrup first: it needs about 20 minutes to cool and infuse.
- Chill the yogurt, milk and sparkling water in the fridge so the drink is cold and fizzy.
- Use plain, unsweetened, full-fat yogurt for the creamiest result.
- Rose water is potent: measure carefully, as too much tastes like soap.
Crush the cardamom
- Place the 10 cardamom pods in a mortar, or on a board, and press gently with the pestle or flat side of a knife until each pod splits open and the black seeds show.
- Keep the husks and seeds together.
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Ready when: Pods are split open with seeds exposed but not ground to powder.
Tip: Don't grind them fine, or the syrup will be gritty and cloudy.
Simmer the syrup
- Combine the crushed cardamom, ½ cup (120 ml) water and 3 tablespoons (63 g) honey in a small saucepan.
- Bring to a gentle simmer over medium heat, stirring until the honey dissolves, then reduce to low and simmer 3 minutes.
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Ready when: Honey is fully dissolved, the liquid smells strongly of cardamom and looks lightly golden.
Tip: Keep it at a gentle simmer; a hard boil reduces the syrup too much.
Steep and cool
- Remove the pan from the heat, cover, and let the syrup steep for 20 minutes.
- Strain through a fine-mesh strainer into a small jug, pressing the pods lightly, then refrigerate for 5 minutes or until cool.
- You should have about 5 tablespoons (75 ml).
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Ready when: Syrup is room temperature or cooler and smells distinctly of cardamom.
Tip: Warm syrup will thin the lassi and make the spritz flat.
Mix the lassi base
- In a cocktail shaker, add 1 cup (245 g) yogurt, ¼ cup (60 ml) cold milk, 3 tablespoons (45 ml) of the cooled cardamom syrup, ½ teaspoon (2.5 ml) rose water and 2 teaspoons (10 ml) lemon juice.
- Stir with a spoon until smooth.
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Ready when: Mixture is smooth and pourable with no yogurt lumps.
Tip: Taste before adding more rose water; extra ¼ teaspoon is plenty.
Shake with ice
- Add about 1 cup (140 g) of the ice to the shaker, seal tightly, and shake hard for 15 seconds.
- Do not add the sparkling water to the shaker.
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Ready when: The outside of the shaker is frosty and the lassi looks pale and frothy.
Tip: Shaking carbonated liquid can cause the lid to blow off.
Fill the glasses
- Fill two 12 oz (350 ml) glasses with the remaining 2 cups (280 g) of ice, about 1 cup per glass.
- Strain the shaken lassi evenly between the glasses, about ½ cup (150 ml) each.
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Ready when: Glasses are about two-thirds full of ice and lassi.
Top and garnish
- Slowly pour ½ cup (120 ml) cold sparkling water into each glass, down a spoon or along the side, and stir once gently.
- Scatter with dried rose petals if using, and serve immediately.
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Ready when: A light foam forms on top and the drink looks creamy pink-white and bubbly.
Tip: Pour slowly to keep the fizz; stirring hard flattens it.
Good to know
Tips
- Always use cold yogurt and milk; warm dairy tastes flatter and mutes the fizz.
- Add the sparkling water last and pour slowly to keep bubbles.
- The lemon juice brightens the flavor and balances the sweetness; don't skip it.
- Use a brand of rose water that lists only rose and water as ingredients for the cleanest floral flavor.
Make ahead
"The cardamom syrup can be made up to 1 week ahead and kept covered in the fridge. The lassi base (step 4) can be mixed up to 4 hours ahead and refrigerated; stir, then shake with ice and top with sparkling water just before serving."
Storage & reheating
"Best served immediately. Leftover cardamom syrup keeps in a sealed jar in the fridge for up to 1 week. Unshaken lassi base keeps in the fridge for up to 1 day. Not suitable for freezing once mixed with sparkling water; no reheating needed."
Substitutions
- honey → maple syrup or granulated sugar. Use the same amount; sugar needs a full minute of stirring to dissolve in the simmering water.
- plain whole-milk yogurt → unsweetened coconut or soy yogurt. Makes it dairy-free; swap the milk for the same amount of plant milk, and use maple syrup rather than honey for vegan.
- rose water → 1 teaspoon rose syrup. Reduce the cardamom syrup to 2 tablespoons to avoid over-sweetening.
- sparkling water → chilled club soda or lemon-flavored seltzer. Lemon seltzer adds extra brightness; keep it unsweetened.
