Wednesday, 23 March 2011
This is pretty much what it says on the tin - frozen yoghurt with a hint of rosewater.
It's perfect after a dinner on the spicy side but it also works on it's own. The reason why mine is so pink (which lead Verena to hope for bubble-gum flavoured ice-cream) is because of the rose-syrup I used. If you can't get hold of the syrup then simply use a bit more rosewater and simple sirup and enjoy a non-pink version.
Frozen Rosewater Yoghurt
500g Plain Yoghurt
2 tbsp Simple Syrup
2 tsp Rosewater
2 tbsp Rose Syrup
2 tbsp Lime Juice
Mix all ingredients together, put into a freezer-proof container and freeze. After an hour break up the crystals that have formed using a fork, then put it back into the freezer. Keep breaking up the crystals at decreasing intervals.
Before you serve the frozen yoghurt, leave it on the counter for a few minutes so it can soften a bit.