Fearne’s Frozen Yoghurt With Orange & Rosemary

Fearne’s Frozen Yoghurt With Orange & Rosemary

Frozen Yoghurt Recipe

23 Mins
  • 2 oranges, 1 zested and both juiced, plus extra orange segments to serve
  • Small handful of rosemary leaves, chopped, plus a few extra to serve
  • 1 litre of yoghurt, Greek, coconut or soya
  • 100ml maple syrup


Place the orange juice and rosemary into a pan and bring to a boil.


Reduce the heat and simmer for 6-8 minutes until the orange juice has reduced down to a few tablespoons and has thickened.


Remove from the heat and leave to cool. Sieve out the rosemary leaving just the infused juice.


In the bowl of a stand mixer, whisk together the yoghurt, maple syrup, orange zest and juice.


Pour the mixture into a wide flat dish and place in the freezer. After 45-60 minutes, when the edges begin to freeze, mash them up with a fork and stir them into the mixture.


Return to the freezer and repeat this process 3 or 4 more times until almost completely frozen. Add the frozen yoghurt to a food processor and blitz until completely smooth to remove any ice crystals.


Return to the tray and store in the freezer until ready to serve. Alternatively, use an ice cream churner.


Remove from the freezer 30 minutes before serving to soften, scoop into glasses and top with the orange segments and a few rosemary leaves.


Store in an airtight container in the fridge for up to a week.

Products used to make this recipe

Swan Stealth Personal Blender

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