Limoncello-and-honeybush frozen yoghurt
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- Maranda Engelbrecht
- Fills 6 medium-sized lemons
- Easy
- 25 minutes, plus freezing overnight
- De Grendel Winif
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1½ cups water
- 2½ T sugar
- 3 honeybush blend tea bags
- 1 T limoncello liqueur
- 300 g Greek yoghurt
Cooking Instructions
Place the water and sugar in a saucepan, and bring to a boil. Remove from the heat and add the tea bags.
Set aside to steep for 15 minutes then allow to cool completely. Strain, then whisk in the lemon zest, limoncello liqueur and yoghurt.
Churn in an ice-cream machine according to the manufacturer’s instructions.
Spoon into the hollowed-out lemons and freeze overnight.
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