Lemon Honey Frozen Yogurt

Instructions

• 1

  Place the lemon juice and honey in a small saucepan. Stir over a low heat until the honey has melted and the syrup is smooth. Transfer to a heatproof dish. Allow to cool.

• 2

  Cover and refrigerate 1 hour until cold. Gently whisk the honey lemon syrup into the yogurt. Pour the chilled mixture into the ice cream bowl.

• 3

  Set the ice cream maker to the desired setting and churn. Once the yogurt is frozen, spoon into chilled bowls and serve or transfer to a freezer-safe container, just large enough to contain the yogurt. Freeze for 3-4 hours or overnight for a firmer yogurt.

• 4

  Scoop into bowls and serve.

• 5

  Store yogurt in the freezer for up to 2 weeks. It will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.