For the yogurt, it’s best to start with a fairly thick yogurt. It can always be thinned out with additional juice if it’s too thick.
Don’t chop the mint too finely, it will make it harder to remove. I’ve tried muddling the leaves (crushing them) to release the oils, basically leaving the leaves intact, and they seemed to be easier to strain out.
“Cayenne pepper?” Yes. The original recipe called for chili powder. I didn’t have any on hand when I first made this, so I tried the cayenne pepper, and it adds just a little bite that just worked really well. The coolness of the yogurt kept it from being a hot sort of spicy.
This would make a fine side to a light, savory dish such as chicken or fish, or add a dollop of whipped cream and serve it as a refreshing dessert.