Frozen Yogurt `Lemon`
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 grams sugar
- 2 lemon (s), untreated
- 2 stalks lemon balm
- 150 g whole milk yourt
- 150 g whipped cream
Print Recipe
Pin Recipe Instructions
- Dissolve the sugar in 3 tablespoons of water over medium heat, then let the syrup cool. Wash the lemons and pat dry. Halve lengthways and squeeze out carefully using a lemon squeezer. Measure out 75 ml of juice. Remove the rest of the pulp from the lemon halves.
- Wash the lemon balm and pluck the leaves, except for a few to decorate, from the stems and finely chop them.
- Mix the yogurt with lemon juice and sugar syrup. Whip the cream until stiff and pull it into the yoghurt with the chopped lemon balm. Place the lemon halves on a tray in the freezer. Cover and freeze the cream, stirring vigorously every 30 minutes. Leave in the freezer until it freezes and can be injected.
- Pour the yoghurt cream into a piping bag with a large star nozzle and squirt into the lemon halves. Cover and freeze for at least another 6 hours.
- Serve the frozen yoghurt lemon decorated with the remaining lemon balm.
- Tip: The frozen yoghurt can be kept well packaged in the freezer for 4 - 6 weeks. Prepare twice as much right away. So you quickly have something ready for surprise guests.
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