Lemon, Lavender frozen yogurt

Lemon, Lavender frozen yogurt

Carol Duffell

3 cups of plain yogurt

2 tablespoons finely grated lemon zest

120ml /half a cup freshly squeezed lemon juice

180ml / three quarters cup of organic wild flower honey

1 tablespoon fresh lavender sprigs or quarter teaspoon of dried

Put the yogurt, lemon zest and lemon juice in a large bowl and stir to combine.

Heat the honey and lavender in a small saucepan set over a medium heat, until you can smell the lavender’s scent. Strain through a fine sieve and allow to completely cool. Discard the lavender.

Add the lavender–infused honey to the yogurt and lemon juice mixture and stir to combine.

Transfer to a bowl of an ice-cream maker and churn according to the manufacturer’s directions until creamy and smooth. If you do not have an ice-cream maker pour the mixture into a freezer proof container. Put on the lid and place in the freezer.  After about 45 minutes check the mixture. As it starts to freeze around the edges beat vigorously with a fork, whisk, electric hand held mixer or spatula to break up the ice crystals. Repeat regularly until the mixture is frozen, about 2 to 3 hours. Serve in small scoops.