Lemon frozen yoghurt

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Dissolve sugar in 3 tablespoons of water over medium heat. Let the syrup cool down. Wash the lemons and dab dry. Cut in half lengthwise and squeeze carefully on a lemon squeezer, measure 75 ml juice. Remove the remaining pulp from the lemon halves

2. 2

   Wash lemon balm, pluck leaves, except some for decoration, from the stalks and chop finely. Mix yoghurt, lemon juice and sugar syrup. Whip cream until stiff. Fold into the yoghurt with lemon balm. Freeze the lemon halves on a tray and cover the cream. Stir the cream vigorously every 30 minutes until it freezes and becomes sprayable

3. 3

   Fill yoghurt cream into a piping bag with a large star-shaped spout and squirt into the lemon halves. Cover and allow to freeze for at least 6 hours. Decorate frozen yoghurt "Lemon" with the remaining lemon balm

4. 4

   The yoghurt ice cream keeps well packed in the freezer

5. 5

   Four to six weeks. Why don't you make double the amount right away? That way you'll have something for the surprise guests in no time.

Nutrition Facts

KCAL
140 kcal

CARBS
11 g

FATS
9 g

PROTEINS
2 g