Strawberry Lassi

Lassi is a yogurt based drink from the Indian subcontinent. Lassi can be flavoured with different

fruits and spices. Today I am sharing with you a recipe for Strawberry Lassi, it’s super easy to make and absolutely delicious.

Strawberry Lassi

Serves 6 glasses


2 cups yogurt

125 grams strawberries

1/2 cup sugar

1/2 cup full cream milk

1 teaspoon cardamom powder



1. Cut strawberries and mix with sugar. Set aside till syrup forms.

2. Blend the strawberries in a blender with yogurt, milk and cardamom powder

3. Add ice and blend

4. Serve immediately

Rose, Peach & Lemonade Slush

Summer is my happy place, I love all things Ice creams, mocktails and slushy drinks. I am ending the rose series and the last recipe on my page for the year with this beautiful Rose, Peach & Lemonade Slush!

It’s so easy to make with only 3 ingredients and it tastes as gorgeous as it looks! 🥰

Rose, Peach & Lemonade Slush

Serves 6 glasses

Recipe Credit: Behind Kitchen Doors By Tasneem Patel


1L sprite lemonade

400g can peaches with syrup

1/4 cup rose syrup


1. Blend the peaches with its syrup till purée consistency.

2. Pour sprite into a jug with rose syrup and mix together

3. Add peach purée and mix throughly

4. Add the mixture into a Tupperware and place I into the freezer (uncovered) for 1-2 hours or until slushy.

5. Scoop slush into glasses and garnish as desired

6. Enjoy it’s delicious

*can be served as a mocktail without freezing and chilled in the fridge

Rose & Lychee Icecream

I think most of us grew up drinking some kind of rose milkshake/falooda. I remember in summer my mum filing rose milk in ice cubes and it was the best thing ever, so I took my mums rose milk ice cubes and gave it a BKD upgrade.

Lychee pairs beautifully with rose so I added some extra sweetness to this recipe with lychees and it’s so delicious and refreshing. I hope you enjoy it as much as we did.

Rose & Lychee Icecream

Recipe Credit: Behind Kitchen Doors By Tasneem Patel


250ml cold condescend milk

500g can lychee in syrup

250ml cold whipping cream

3 tablespoon rose syrup

15g Edible rose petals


1. Whisk cold whipping cream until stiff peaks form.

2. Pour condescend milk into the whipped cream till thick

3. Add rose syrup and gently fold

4. Blitz the lychee with syrup leaving lychee bits little whole or you can blitz till smooth

5. Add the blitzd lychee into the Icecream and fold gently

6. Pour the ice cream mixture into Icecream moulds

7. Add rose petals on top

8. Freeze overnight and it’s ready to serve