Summary

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

1. Bring the honey to the boil with 2 twigs of rosemary plucked finely, remove from the heat and let cool.
2. 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.
3. Roast walnuts in a pan without fat, add the rest of the rosemary honey, bring to the boil once and then allow to cool.
4. Pour frozen yogurt into bowls, sprinkle with honey nuts and garnish with rosemary if you like.