- 2 l fat-free plain yoghurt
- 3 grapefruit, peeled and chopped
- 6 lemons, peeled and chopped
- 1 melon, chopped
- 4 granadillas, halved
- 20 g white sugar
Divide the yoghurt between four freezerproof containers. In batches, roughly blend each of the fruits. Mix each fruit with a different batch of yoghurt.
Add the sugar to the grapefruit and lemon yoghurts. Do not add sugar to the melon and granadilla yoghurts as they are naturally sweet.
Stir the fruit through each yoghurt and freeze. Stir the mixture every so often to keep icicles from forming.
Alternatively, churn in an ice-cream maker according to the manufacturer’s instructions.
Cook’s note: Use other seasonal fruits such as plums, apricots and mixed summer berries for other flavour variations.