LEMON & GINGER FROZEN YOGHURT

Serves 4 ● Prep 5 mins plus churning and freezing

● Grated zest and juice of 3 lemons

● 50g stem ginger, chopped

● 2tbsp agave nectar

● 500g 0% fat natural Greek yoghurt

Put the lemon zest, juice, stem ginger and agave nectar in a pan and bring to a simmer. Simmer gently for 2-3 minutes, until the syrup is slightly reduced. Remove from the heat and leave to cool, then chill until completely cold.

Stir the syrup through the yoghurt, then transfer to an ice cream machine and churn to your manufacturer’s recommendations. Transfer to an airtight container and keep in the freezer until required.

If you don’t have an ice cream machine, you can pour the mixture straight into an airtight container and place in the freezer. Freeze for around 3 hours, removing every hour to stir the yoghurt then putting it back in the freezer. This will break up the ice crystals and help it to freeze smoothly. Remove from the freezer 10 minutes before you are ready to serve.