Frozen yogurts are a favourite with my family, but I never realised it was something that could easily be made at home until I stumbled upon a wonderful recipe posted by my good friend Sarah, who runs a fabulous blog herself. And another reason for joy was that it didn’t require an ice cream maker!!!!
Her recipe inspired me to make one of my own and the result was a delicious, sweet and tangy purple beauty.
And know what gave its colour?? Pomegranate!!
POMEGRANATE FROZEN YOGURT
Pomegranate juice- 1 cup (you will have to use approx one big pomegranate and ¼ glass of water to get 1 cup of juice and remember to strain off the seeds)
Yogurt – 2 cups (Remove all the water present. You can also use hung curd, but ensure that it’s not sour)
Sugar – ¾ cup – 1 cup
Gelatine – 2 tsp
Hot water – 3 tbsp to dissolve the gelatine
Put all the ingredients except the gelatine into a blender and make a smooth mixture.
Add gelatine to the hot water and stir until completely dissolved. Ensure that the water is very hot or else the gelatine wouldn’t dissolve properly.
Now pour the gelatine into the yogurt mixture and stir well. Transfer this into a freezer safe bowl and place it into your freezer after changing your freezer temperature to coldest.
After an hour, take out the bowl and whisk the mixture. This helps to break the ice crystals. Return the bowl to the freezer.
Repeat this after every hour for about 3 or 4 times.
Now freeze overnight.
Keep your yogurt outside for around 10 mins before serving so that it’s easy to scoop out.