Frozen Yogurt 'Lemon'

Ingredients for 4 servings:

• 50 g sugar
• 2 lemon(s), untreated
• 2 stalks of lemon balm
• 150 g whole milk yogurt
• 150 g whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Very easy to prepare and refreshing

Dissolve the sugar in 3 tablespoons of water over medium heat, then let the syrup cool. Wash the lemons and pat dry. Halve them lengthwise and carefully squeeze the juice using a lemon squeezer. Measure 75 ml of juice. Scoop out the remaining pulp from the lemon halves. Wash the lemon balm and pluck the leaves from the stems, leaving a few for decoration, and finely chop them. Mix the yogurt with the lemon juice and sugar syrup. Whip the cream until stiff and fold it into the yogurt with the chopped lemon balm. Place the lemon halves on a tray in the freezer. Cover and freeze the cream, stirring vigorously every 30 minutes. Leave in the freezer until it freezes and is ready to pipe. Fill a piping bag with the yogurt cream fitted with a large star nozzle and pipe it into the lemon halves. Cover and freeze for at least another 6 hours. Serve the “Lemon” frozen yogurt garnished with the remaining lemon balm. Tip: If well wrapped, the yogurt ice cream will keep in the freezer for 4-6 weeks. Why not prepare a double batch? This way you’ll have something ready for surprise guests.