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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