Don’t you just love the thought of sitting in the garden or the balcony and forgetting your troubles with a spoon?
Honestly, ice cream is always delicious. But it somehow tastes even better on a hot day, preferably when you have the day off work. Don’t you just love the thought of sitting in the garden or the balcony and forgetting your troubles with a spoon?
Because this recipe does not require an ice cream machine, technically it’s frozen yoghurt. But it’s only slightly softer than ice cream bought from the store and, dare we say it, far more delectable.
Ginger, apricot and peach frozen yoghurt
650g yoghurt, divided
70g raw cane sugar
80g fresh ginger, sliced
Put 600g yoghurt into a silicone ice tray and place in the freezer until solid. Bring 50ml water and sugar to the boil and add ginger. Boil hard for 2 minutes, then allow to cool to room temperature.
Place apricots and peaches in a bowl and pour in boiling water. Pull apricots out, then take peaches out after 1 minute. This makes it easier to peel and cut them into pieces.
Put fruit, leftover yoghurt (50g) and syrup in a mixer. Gradually add frozen yoghurt ice cubes while mixing until a creamy consistency is achieved. Fold in lime zest and serve. – dpa/Doreen Hassek