Tahini peach lassi

There’s something about peaches at the edge of the season. Honey-sweet, full of summer, but already hinting at the coziness of autumn. While everyone’s busy baking, I just wanted to share something quick, refreshing, and comforting.

If you’ve got a pile of weathered stone fruit lying around and don’t know what to do with it, this recipe makes them shine. Smooth and golden — like a glass of afternoon sunshine. Imagine yourself resting in the quiet of the day, sipping this chilled smoothie. Sweet, rich, softly spiced.

I like cardamom here, but you could swap it for cinnamon if you prefer. And if you want extra depth, freeze the peaches first and skip the ice. It makes the smoothie creamier, richer, and even more peachy.

A small celebration in a glass — of summer’s last peaches, of cozy afternoons, of simple pleasures.

serves 2

Ingredients

• 250 g peaches (peeled, sliced)

• 150 g plain yogurt (chilled)

• 100 ml cold milk (or cold water for lighter)

• 30 g (1 ½ tbsp) tahini

• 10–15 g (2–3 tsp) honey or date syrup, to taste

• 1 g (¼ tsp) ground cardamom or cinnamon (optional)

• 4–5 ice cubes (or freeze peaches ahead for creamier texture)

Method

1. Blend peaches, yogurt, milk, tahini, honey, and cardamom until smooth.

2. Add ice cubes and blend again until frothy.

3. Pour into glasses and finish with a drizzle of tahini or honey.

notes :