Italian Basil and Lemon Savory Yogurt Drink

Instructions

1. 1

   Prepare your ingredients on the counter: measure 350 g plain whole milk yogurt, 300 ml cold sparkling mineral water, 10 g fresh basil, 4 g fine sea salt, 2 g lemon zest, and 100 g ice cubes. Wash the basil leaves thoroughly under cold water and pat them dry completely with paper towels. Set aside a blender jar.

2. 2

   Place the washed basil leaves, fine sea salt, lemon zest, and 50 ml of the cold sparkling mineral water into the blender jar. Blend on high speed for 30 seconds until the basil is fully pulverized into a smooth, vibrant green herbal liquid.

3. 3

   Add the whole milk yogurt and 50 g of the ice cubes directly into the green basil base in the blender. Pulse 3 times to combine, then blend on medium speed for 20 seconds until creamy, airy, and pale green in color.

4. 4

   Pour the remaining 250 ml of cold sparkling mineral water slowly down the inner side of the blender jar. Use a hand whisk to stir gently for 10 seconds to incorporate the effervescence without breaking the silky foam header.

5. 5

   Taste the savory drink using a spoon. If you prefer a saltier touch to balance fried appetizers, whisk in another tiny pinch of sea salt; if too thick, add 20 ml more cold mineral water and stir softly.

6. 6

   Place the remaining 50 g of ice cubes into four tall serving glasses. Divide the cold, frothy herbal ayran evenly among the glasses. Garnish each glass with a tiny basil leaf and serve immediately cold alongside crispy polenta bites.