Persimmon Lassi With Cardamom And Maple

1. 1

   Heat milk over medium-high in a small saucepan until an instant-read thermometer registers 180 degrees. If you don't have a thermometer, don't worry. You just want to wait until the milk is on the verge of boiling, but not yet at a boil. You'll see little bubbles gently froth around the edge of the pan. A skin will probably form. Turn heat off and let milk cool to 110 degrees, about twenty minutes. How will you know when it's 110 degrees? Try leaving a finger in there for 20 seconds.

2. 2

   Add the yogurt to the warm milk but don't stir. Pour mixture into a container, seal, and leave the mixture in a not-too-drafty area of your kitchen overnight.

3. 3

   Even if you're yogurt is not as thick as what you might buy, don't fret. After all, you're going to liquify it!

4. 4

   Pound cardamom pods using a mortar and pestle, splitting them and loosening the seeds. After removing the seeds, discard the green pods to the best of your ability. Grind the seeds coarsely.

5. 5

   Peel and halve the persimmons.

6. 6

   Add all ingredients in order listed to the blender and mix until smooth.

7. 7

   Taste your lassi. Need more sweet? Add a touch of syrup. More tart? Add another spoonful of yogurt. Once you're happy, pour into small glasses, garnish with any leftover cardamom and serve.

* Per serving · 4 servings · Values may vary.