Strawberry & Vanilla Frozen Yoghurt with sweet Geranium syrup2014-09-12
- Servings : 4
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 1:25 h
A light and bright dessert for spring
- 500g strawberries, hulled
- 3⁄4 cup (180g) castor sugar
- 1 tsp. (5ml) vanilla extract
- 3 cups (750ml) full cream vanilla yoghurt
- For the syrup:
- 1 cup (220g) sugar
- 1⁄2 cup (125ml) water
- 3 sweet geranium leaves
Blitz the strawberries with the castor sugar and vanilla. Stir through the yoghurt. Freeze until required.
For the syrup: heat the sugar, geranium leaves and water together and bring slowly to the boil. Simmer for a few minutes until thick and syrupy. Allow to cool, remove leaves and refrigerate until needed.
TIP: Serve the ice cream in sugar cones or bowls drizzled with the geranium syrup.