Sayre Van Young
This is the most traditional of all hot Indian summer thirst quenchers. It can be drunk on its own or as an accompaniment to a spicy Indian meal.
Adapted from "A Reader's Cookbook" by Judith Choate.
Combine the yogurt with the water, sugar, and citrus juice in a blender jar. Add the ice cubes and process until the ice is crushed and the mixture is whipped and frothy. Pour into chilled glasses and garnish each with a mint sprig.