If you have a basic glass loaf pan, making rich and creamy frozen yogurt at home is easy – no fancy gadgets required. My recipe calls for Greek yogurt in place of whole milk, which provides extra tang, while grapefruit juice adds tartness and fresh basil imparts a pleasing herbal note. The result is a frozen treat bursting with bright citrus flavor and earthy undertones.
If grapefruit and basil aren’t your favorite flavors, almost any fresh fruit and herb combination will work: blackberry-lime-cilantro-mint, cantaloupe-mint, cucumber-lemon-mint-rosemary, mango-basil, blackberry-sage and more.
Grapefruit-Basil Frozen Greek Yogurt
Frozen yogurt is best if served within 24 hours of preparation.
Serves | 4 |
- ¾ cup fresh grapefruit juice (from about 2 large grapefruits)
- 2 cups full-fat plain Greek yogurt or vanilla Greek yogurt
- 3 Tbsp honey, plus more to taste
- 1 Tbsp vanilla extract
- 1 tsp fresh basil, finely chopped
| Preparation | In a large mixing bowl, add all ingredients and stir together until well incorporated. Transfer mixture to a freezer-safe glass loaf pan and cover with aluminum foil. Freeze for 6 hours or overnight.
Remove from freezer 30 minutes before serving to soften. Once softened, stir until creamy and scoop into 4 ice-cream bowls; serve.