- 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
STEP 1
Place the orange juice and rosemary into a pan and bring to a boil.
STEP 2
Reduce the heat and simmer for 6-8 minutes until the orange juice has reduced down to a few tablespoons and has thickened.
STEP 3
Remove from the heat and leave to cool. Sieve out the rosemary leaving just the infused juice.
STEP 4
In the bowl of a stand mixer, whisk together the yoghurt, maple syrup, orange zest and juice.
STEP 5
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.
STEP 6
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.
STEP 7
Return to the tray and store in the freezer until ready to serve. Alternatively, use an ice cream churner.
STEP 8
Remove from the freezer 30 minutes before serving to soften, scoop into glasses and top with the orange segments and a few rosemary leaves.
STEP 9
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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Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
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