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Seville orange & orange blossom yogurt ice
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Makes: 1.2 litres (serves 8)
1 litre No.1 strained Greek yogurt, liquid drained
250g orange blossom honey
1 Seville orange, zest and juice
2 tsp orange blossom water
a mixture of citrus slices (pink grapefruit, oranges and clementines) and pomegranate seeds, to serve
1. Line a 1kg loaf tin with baking parchment, leaving the excess sticking up above the tin; freeze until needed. Whisk the yogurt, honey, orange zest and juice, orange blossom water and a pinch of salt together in a bowl and pour into a shallow freezer container (about 25cm x 15cm). Freeze for 3 hours, until just solid.
2. Break the frozen mixture up roughly with a spoon and, working quickly, transfer to a food processor. Blend to break down the ice crystals until smooth and airy, stopping to scrape down the sides as needed. Swiftly spoon into the frozen loaf tin, smoothing the top, and return to the freezer. Freeze for a minimum of 5 hours, or preferably overnight, until completely set.
3. To serve, transfer the loaf tin to the fridge for 10 minutes, then turn out the yogurt ice (peel away and discard the parchment) and cut into thick slices with a serrated knife. Serve the slices with a variety of sliced citrus and pomegranate seeds. Do not refreeze.
Typical values per serving:
Energy |
1,251kJ 298kcals |
---|---|
Fat | 13g |
Saturated Fat | 8.4g |
Carbohydrate | 36g |
Sugars | 35g |
Protein | 8.2g |
Salt | 0.2g |
Fibre | 2.3g |
This recipe was first published in December 2020.
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