A flavorful, light and refreshing dessert starts with yogurt and gets minty fresh.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 pound cold, plain yogurt (you can use low-fat or even skim)
- 1/2 cup low-fat or skim milk
- 1/2 cup fresh mint leaves, plus a few for garnish
- 1/3 cup (white) mint syrup (Monin, Da Vinci and other brands make good kosher syrups. I prefer spearmint for this recipe, and without the green colorant.)
- Red berries (raspberries or strawberries) or sliced nuts with a sprig of mint as garnish (optional)
1 Clean and wash the mint and check the leaves. Gently pat them dry with paper towel.
2 In your food processor or blender, combine all the ingredients and process.
3 Pour into a metal bowl, cover and place in your freezer. Stir every 30 minutes with a wooden spoon, for at least 4 hours or until it reaches the
texture of a sorbet. You can also use an ice cream maker if you own one.
4 Remove from the freezer, stir again and serve decorated with fresh mint leaves and any red berries.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) – Subscribe Now and never miss an issue.