SOLIS GELATERIA PRO Mode D'emploi page 155

L E M O N H O N E Y F R O Z E N Y O G U R T
Makes approximately 1 litre
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Ingredients
1/3 cup (80ml) lemon juice
1/4 cup (60ml) honey
2 1/2 cups (ca. 625ml) vanilla yogurt
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Method
1. Combine lemon juice and honey in a small saucepan. Cook over a low heat un-
til the honey has melted. Remove from heat. Refrigerate until cold.
2. Combine honey mixture and yogurt in a jug; mix well. Pour mixture into the ice
cream bowl. Set ice cream maker to desired setting („Frozen Yogurt") and churn.
3. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
R E C I P E S
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