Enjoy a traditional East Indian drink that is refreshing, cooling, tart, and slightly salty. It’s also full of hydrating electrolytes. On hot summer days when I work in the gardens and sweat profusely, nothing feels more replenishing.
Makes 16 oz.
- 1 cup whole-milk yogurt, (or kefir) preferably organic and grass-fed
- 1 cup water
- 1 handful of peppermint or spearmint leaves
- A pinch unrefined sea salt
- Optional: 2 tablespoons heavy cream, preferably organic and grass-fed
Blend all ingredients together for about 20–30 seconds, until mint leaves are thoroughly liquefied. Serve right away.
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender www.botanicalartspress.com