It’s me again, I’m back!
After months of inactivity, the growing abundance of produce in the garden has me reaching for the keyboard again.
Whilst I’ve been quiet here, I’ve been a whirling dervish in the garden.
Three new raised beds contain 124 dahlias (it’s been 18 months in the making), autumn-planted garlic, shallots and onions have been harvested and are now drying and the veg beds are the most organised and weed free they’ve ever been!
The time spent infusing the garden with love and attention is proving fruitful – it has responded with huge harvests.
The broad beans have been splendid and I have one large haul left to pick.
Blackcurrants have been falling off the bushes and the freezer is now packed full of berries for ice cream, cordials, jam and more.
But the most spectacular harvests have been from the strawberry patch.
From a relatively small space I’ve picked more than ten kilos of large, ruby fruits.
We all know that home grown fruit and veg tastes so much better than any bought elsewhere – but strawberries are in another league, they taste of strawberries!
I’ve already made jam and cordial and have frozen whole fruits for future use but with the last trug full, harvested in glorious afternoon sunshine, I decided to make a refreshing lassi.
If you haven’t had a lassi before, it’s a form of yoghurt-based drink popular in India and a sweet lassi is not dissimilar to a milkshake and often has fruits or spices in it.
So back to the strawberry lassi, this recipe serves two and produces a thick, fruity, refreshing drink. To enjoy it fully, fill a tall glass with ice and top up with the lassi and let the ice cool the drink for ten minutes or so before drinking.
It the perfect way to enjoy your seasonal produce bursting with flavour…
Strawberry lassi recipe
A refreshing way to use your strawberry harvests
- 350 g strawberries chopped + two reserved and kept whole
- 1/2 tbsp sugar or more to taste
- 150 g plain yoghurt
- 100 ml coconut milk
- 1 sprig mint optional
Chop the strawberries and blitz in a blender with the sugar until smooth
Add the yoghurt and coconut milk and mix until creamy.
Add crushed ice to a tall glass and top up with lassi.
Slice the reserved strawberries halfway along their length and place on the rim of the glass. Top the lassi with a sprig of mint.
Let the ice cool the lassi for ten minutes or so before enjoying in the sunshine.