Summary
| Prep Time | 20 mins |
| Total Time | 5 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g acacia honey
- 3 sprigs rosemary
- 600 g natural yohurt, 3.5% fat
- 1 tablespoon lemon juice
- 150 g walnut kernels
Print Recipe
Pin Recipe Instructions
- Bring the honey to the boil with 2 twigs of rosemary plucked finely, remove from the heat and let cool.
- Mix the yogurt with 70 g rosemary honey and lemon juice and freeze in an ice cream maker. If you don`t have an ice cream machine, you can put the yogurt in a bowl in the freezer for 4 - 5 hours. Important: Stir well every 30 minutes so that the yoghurt mixture freezes but still remains creamy.
- Roast walnuts in a pan without fat, add the rest of the rosemary honey, bring to the boil once and then allow to cool.
- Pour frozen yogurt into bowls, sprinkle with honey nuts and garnish with rosemary if you like.
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