500 g strawberries, hulled
2 cups (500 ml) Greek style yogurt
1/4 cup + 1 tsp (40 g) icing sugar (confectioners sugar)
4 tbsp seedless raspberry jam
2 tbsp rose water
2 cups (500 ml) Greek style yogurt
1/4 cup + 1 tsp (40 g) icing sugar (confectioners sugar)
4 tbsp seedless raspberry jam
2 tbsp rose water
method
1. Place the strawberries in a processor or liquidiser and blend until smooth. Add the yogurt, icing sugar, jam and rosewater and blend again.
2. Pour into a plastic container and place in the freezer.
3. Every half hour, for the first three hours, remove from the freezer and stir well to break up the ice particles.
4. If possible allow to freeze overnight. Alternatively, pour the mixture into an ice cream maker and churn until frozen.
5. Allow to 'temper' (soften enough to spoon out) before serving.
6. Serve either on its own or with fresh fruit.
2. Pour into a plastic container and place in the freezer.
3. Every half hour, for the first three hours, remove from the freezer and stir well to break up the ice particles.
4. If possible allow to freeze overnight. Alternatively, pour the mixture into an ice cream maker and churn until frozen.
5. Allow to 'temper' (soften enough to spoon out) before serving.
6. Serve either on its own or with fresh fruit.
serving amount
serves: 4
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