Limoncello-and-honeybush frozen yoghurt

Limoncello-and-honeybush frozen yoghurt

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  • Fills 6 medium-sized lemons
  • Easy
  • 25 minutes, plus freezing overnight
  • De Grendel Winif


  • 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.

Discover more frozen yoghurt recipes here.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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