Makes 16 oz
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.
1 cup whole-milk yogurt or kefir, preferably organic and grassfed
1 cup water
1 handful of peppermint or spearmint leaves
A pinch sea salt
Optional: 2 tablespoons heavy cream, preferably organic and grassfed
Blend all ingredients together for about 20–30 seconds, until mint leaves are thoroughly liquefied. Serve right away.
Peppermint Plant Map & text excerpt from Foraging & Feasting: A Field Guide and Wild Food Cookbook by (me) Dina Falconi; illustrated by Wendy Hollender. Book link at www.botanicalartspress.com or here: http://bit.ly/1Auh44Q