Rose Lassi

2½ cups plain yogurt
½ cup fine sugar
2 teaspoons pure rose water
¾ cup iced water
1 cup ice cubes, cracked
a few fragrant rose petals for garnish

Blend the yogurt, sugar, rose water and iced water in a blender for 2 minutes.

Add the ice and process for another 2 minutes.

Pour the lassi  into tall, refrigerated glasses and garnish with rose petals.

Chill out!

**NOTE: In some temples, the drinking water offered to the Deity is rose-flavoured: fresh petals are added to chilled clay pots of well-water, covered with a cloth, left to sit for twenty-four hours, and then strained off.

The water is also delicious in lemonade and herb teas.

Diluted rose water is often sprinkled about Indian homes or temples as a refresher, especially in the summer.

Rose water is also effectively used in the famous succulent and juicy Bengali syrup sweets and also in creamy rice.