Make a syrup with 2 cups of caster sugar and two cups of water. After sugar has dissolved, allow to boil, unstirred, for 12 minutes.
When cool, add half a cup of lemon juice and 50 roughly chopped mint leaves.
Whizz in a blender till mint is as fine as possible.
Lightly mix with big spoon, 2 cups of Greek yoghurt and 1/2 cup of thickened cream. Add the cool/cold mint syrup, and mix thoroughly.
Pour into two old icecream containers and put in freezer till about 3-5 centimetres around the edges has frozen. This will take around 3-4 hours. Turn out into a bowl and beat till all smooth again. Refreeze and repeat this process as many times as you like, at least 2 or 3.
Tastes great with macerated strawberries (chop and soak a punnet of berries in a couple of tablespoons of caster sugar, couple of tablespoons of lemon juice, about 4 tablespoons or more of orange liquer. I use peach schnapps. YUM! YUM!
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