Transfer the yogurt, water, salt and ice cubes to a blender.
Blend until smooth and frothy.
Pour into chilled glasses, garnish with fresh mint leaves, and serve immediately.
Notes
Yogurt: You can also use low-fat yogurt, although the consistency of lassi will change.Water: You can adjust the amount of water to how thin or thick you like your lassi to be.Salt: Himalayan pink salt and kaala namak are also good options here.Roasted Cumin: You can also add about 1/2 teaspoon of dry roasted and crushed cumin seeds. To make this, just dry roast the cumin seeds on low heat, until fragrant. Coarsely crush, and sprinkle over the prepared lassi.Storage: You can store the lassi in the refrigerator for up to 2-3 days. The water and yogurt will separate as it sits, so before using, just whisk it with a fork or spoon to combine.