Frozen Lemon Ginger Yogurt Food

FROZEN GINGER LEMON DROPS

Steps:

• Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
• For the syrup:
• Bring water to a low simmer and stir until sugar dissolves.
• Add ginger and mint and allow to steep for 20 minutes. Strain and chill.

FROZEN LEMON-GINGER YOGURT

Steps:

• Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)

LEMON-GINGER FROZEN YOGURT

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

LEMON-GINGER FROZEN YOGURT - 2 WW POINTS

Steps:

• If you use Greek strained yogurt, you don't need to do this step. If you use regular supermarket plain yogurt, it's a good idea to place it in a colander lined with cheesecloth and set it over a bowl. Drain it for 12 hours in the refrigerator. When you're ready to make the yogurt base, throw out the liquid in the bowl and use the strained yogurt.
• Combine yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. You can mix it in a blender or food processor, or just mix it by hand. Refrigerate overnight.
• Transfer to your ice cream maker and freeze according to the manufacturer's instructions.
• A few minutes before the yogurt is done, add the crystallized ginger chips. (If chips are on the large size, run 'em through a mini-chop before you blend them into the yogurt.).
• You can serve immediately, or pop it back in to the freezer for two hours and then serve.

HONEY GINGER FEIJOA FROZEN YOGURT

Steps:

• Halve the feijoas; scoop out the pulp and discard the shell.
• In a blender or food processor fitted with a metal blade, puree the feijoa pulp, lemon juice and ginger.
• In a medium saucepan, combine the sugar and cornstarch; stir in the milk and honey.
• Cook and stir until the mixture simmers.
• Cook for 1 minute longer; remove from the heat.
• Add the pureed feijoas.
• Stir in the yogurt.
• Freeze in an ice cream maker according to the manufacturer's directions.

LEMON-GINGER FROZEN YOGURT

Steps:

• Bring water, sugar, light corn syrup, and grated ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain into medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon peel. Process in ice cream maker according to manufacturer's instructions; cover and freeze.

GINGER LEMON FIZZ

Steps:

• Place the ginger, sugar and lemon slices in a pan with 150-200ml water. Bring to the boil, then cook until the sugar dissolves. Take off the heat, leave to cool, then press through a sieve.
• To serve, pour into a pitcher and top up with sparkling water and extra lemon slices.