Ayurvedic Easter Brunch

date 2026 June 12

Ingredients for 4 servings

  • 250 g yoghurt
  • 1 tsp freshly grated lemon zest
  • ¼ tsp cardamom powder
  • 1 pinch of natural vanilla powder
  • 2 dried lemon verbena leaves
  • 300 ml warm water
  • 2 tbsp sharkara
  • ¼ tsp ground ginger
  • 1 pinch of ground cloves

Preparation

Finely grind the dried verbena leaves and mix them with the remaining ingredients. Whisk the refreshing lassi vigorously with a hand blender or a whisk

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