Recipes and styling by Angela Ridge
Orange cardamom and honey
- 250ml (1 cup) orange juice
- zest from 2 oranges
- 1,25ml (¼ tsp) ground cardamom
- 45ml (3 tbsp) honey
- 480g (2 cups) plain Greek-style yoghurt
- 15ml (1 tbsp) sugar
Place the orange juice, orange zest and cardamom in a pot over medium heat and bring to a boil. Reduce the liquid by half or until it has thickened. Add the honey and allow to cool.
When cool, mix well with the yoghurt and place in the freezer.
Remove from the freezer and scoop into a bowl. Beat in a standing mixer or with a hand-held mixer until the mixture is fluffy and the ice crystals have broken down. Return to the freezer and freeze for at least another 4 – 6 hours. Repeat once more if you have time.
Remove the frozen yoghurt from the freezer about 15 – 20 minutes before serving so that the mixture has time to soften and will be easy to scoop.
Serve with your favourite toppings or sauces.