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Make your own apricot lassi – fruity, creamy & perfect for summer

This lassi is the perfect refreshment on warm days: Sweet apricots meet creamy yogurt, elderflower syrup, and a hint of wild herbs. The result is a fruity and floral summer drink with a special something – ideal as a light snack, for brunch, or just for a quick snack.

Aprikosen-Lassi selber machen – fruchtig, cremig & perfekt für den Sommer

Ingredients for 4 glasses

500 g apricots
1 untreated lime
4 tbsp elderflower syrup
1 handful of sorrel leaves
(approx. 20 pieces)
2 stalks of ground ivy
500 g whole milk yogurt
1 bunch of elderflowers

Here’s how to prepare it:

Wash the apricots, peel them if desired, halve them, and remove the stones. Cut the apricots into large pieces. Wash and dry the lime, and finely grate the zest. Squeeze out the juice. Purée the apricots with the lime zest, juice, and elderflower syrup.

Wash the wood sorrel and ground ivy leaves and drain in a sieve or pat dry with a cloth. Set aside a few leaves. Finely chop the remaining leaves and fold them into the apricot puree.

Stir the yogurt. Layer the yogurt and apricot puree alternately in glasses. Garnish with some ground ivy blossoms and wood sorrel.

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The content of this article is from the book:

Diane Dittmer
Wild Green –Seductive wild plant recipes throughout the year
€24.90 (Germany)/ €25.60 (Austria)
ISBN 978-3-03800-742-5
AT-Verlag

The table on our doorstep, in the fields, forests, and meadows, is richly laid. Wild herbs, berries, and blossoms await to be picked and used to create true delicacies. Authors Diane Dittmer and Anke Schütz take us on a very personal wild herb journey. They guide us through an entire harvest year and share their own experiences. Almost everyone is familiar with the wild herbs and berries they gather and process with us: we may even have picked wild garlic, nettles, watercress, blueberries, rose hips, and elderberries.

Make your own apricot lassi – fruity, creamy & perfect for summer

Ingredients for 4 glasses

Here’s how to prepare it:

The content of this article is from the book:

herb seeds

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