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Mint & Fennel Lassi

Mint & Fennel Lassi


Pacify Pitta dosha and cool off from the summer heat with this refreshing lassi. Traditionally, lassi is served during or after a meal to aid digestion. The probiotics present in yogurt nourish the gut microbiome, which also supports immune function. From the Ayurvedic perspective, over time, strengthening agni (digestion) and the immune system help to reduce the body’s reactivity to common allergens, such as pollen, dust, dander, and mold.

Fresh mint is a summer staple in the Ayurvedic kitchen. It’s cooling nature calms Pitta, and nourishes the respiratory system. Raw, pure honey is a boon to digestion, while also supporting lung health. Fennel seeds are a sweet, licorice-like spice whose aroma becomes more pronounced when toasted. They help tone the digestive tract and aid digestion without overheating Pitta dosha.

Sip and savor this Mint & Fennel Lassi at room temperature or cool—but not ice cold—for the best digestive benefits!

Mint & Fennel Lassi

Serves 1

1 cup full-fat plain organic yogurt
⅓ cup purified water
⅓ cup fresh mint leaves, packed
2 teaspoons honey, or more to taste
1 teaspoon fennel seeds, toasted
Optional: more mint as garnish

  1. Place fennel seeds into a dry skillet over medium heat. Toast them, stirring occasionally, just until fragrant. Set aside.
  2. Add yogurt, water, mint, honey, and fennel seeds to a blender, (high-speed works best), and blend until smooth.
  3. Serve at room temperature or slightly cool (not ice cold), garnished with optional mint leaves, as desired.
Taste Notes
Creamy, refreshing, sweet, and slightly tart, with cooling, licorice-like spice.

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