CRAFT by Under My Host® Issue No. 14 Sci-Fi & Fantasy - Page 72

Rose, Saffron, and Cardamom Lassi CANNABIS COCKTAILS, MOCKTAILS, AND TONICS I’m a bit of a lassi addict regardless of the weather, but in summertime, the cravings really kick in. That’s why I couldn’t resist including a second lassi recipe here—one that’s dripping with Asian per- fumes of rose, bright-yellow saffron, and green-citrusy cardamom. Cardamom, by the way, is the flavor equivalent of a knife: it slices right through the rich milk fat in the yogurt and milk. This lassi is sweet- ened with a Medicated Rich Simple Syrup that’s been made with raw honey: make yours with Sativa strain Early Pearl. Its aromatics of chocolate, warm spices, and slow-cooked stone fruits add nuance to the lassi’s exotic floral flavors. This recipe makes two servings, and it contains plenty of medicated syrup, so don’t drink the whole batch yourself—at least not at one sitting. INGREDIENTS • 2 CUPS (460 G) GREEK-STYLE YOGURT • 3/4 CUP (175 ML) WHOLE MILK • 4-5 THREADS DRIED SAFFRON, RECONSTITUTED IN 2 TABLESPOONS WARMED MILK, THEN COOLED • SCANT PINCH OF TURMERIC • SEEDS FROM 6 CARDAMOM PODS,LIGHTLY CRUSHED • 1 TABLESPOON (15 ML) ROSEWATER • 1/4 CUP (60 ML) MEDICATED RICH • SIMPLE SYRUP (SEE PAGE 43), MADE WITH RAW HONEY Place all the ingredients except the Medicated Rich Simple Syrup in a blender and process until smooth and creamy. Add the Medicated Rich Simple Syrup: taste, and add more sugar and rosewater, if re- quired. Blend again. Divide between two Burgundy wine glasses, and top each with a pinch of saffron, if desired. SERVES 2 Credit: c/o Fair Winds Press, an imprint of The Quarto Group