Introduction
Imagine a scoop as pale as dawn, scented with fields of French lavender and kissed with golden honey. This light frozen yogurt swirls spa‑day calm into every spoonful, offering Mom a refreshing, lower‑sugar finale to her special day.
The Origins of Frozen Yogurt
Frozen yogurt emerged in the late 1970s as a tangier, lighter cousin to ice cream, riding the wave of wellness trends. Infusing it with culinary lavender and raw honey gives the retro treat a modern, botanical twist reminiscent of upscale gelaterias.
Unique Ingredients That Shine
Greek yogurt supplies protein and a creamy tang. Culinary lavender buds lend delicate floral notes without perfume overload. Raw honey sweetens naturally while adding antioxidant benefits. A splash of lemon juice sharpens flavors so sweetness never feels cloying.
Cooking Techniques That Make a Difference
Steeping lavender in warm milk extracts aroma without bitterness. Chilling the custard base thoroughly ensures small ice crystals for a velvety texture. Churning introduces air, creating a light, airy scoop that melts cleanly on the tongue.
Lavender Honey Frozen Yogurt — Light Floral Dessert for Mom
Description
This floral frozen yogurt steeps real lavender buds in milk, blends with honey and Greek yogurt, then churns into a silky treat perfect for spring evenings.
Ingredients for Lavender Honey Frozen Yogurt
Instructions
Preparation of Ingredients
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Gather Your Ingredients
Assemble yogurt, milk, honey, lavender, lemon juice, and salt. Place ice‑cream maker bowl in freezer if using gel insert type.
A pre‑frozen bowl guarantees proper churn.
Steep Lavender
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Warm & Infuse
Heat milk in saucepan over medium until steaming; remove from heat. Add lavender; cover and steep 10 minutes.
Over‑steeping can make flavor soapy — set a timer. -
Strain & Sweeten
Strain milk through fine sieve to remove buds. Whisk in honey until dissolved; stir in salt.
Dissolving while warm prevents gritty crystals.
Chill the Base
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Combine & Cool
Whisk lavender milk into Greek yogurt and lemon juice until smooth. Cover and chill at least 4 hours.
Cold base churns with smaller ice crystals.
Churn Frozen Yogurt
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Freeze & Aerate
Pour base into ice‑cream maker; churn about 20 minutes until soft‑serve consistency.
Texture should mound softly on a spoon. -
Firm Up
Transfer to lidded container; freeze 2 hours for scoopable firmness.
Press parchment on surface to prevent ice buildup.
Serving the Dish
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Serve Scoops
Scoop into bowls; drizzle extra honey and garnish with a few lavender petals.
Serve immediately for creamiest mouthfeel.
Note
- Swap thyme blossoms for lavender if preferred; steep same quantity.
- For the vegan version, use coconut yogurt, maple syrup, and oat milk; texture slightly softer.
- Add 1 tablespoon vodka to base to maintain scoopability for days.
- Store fro‑yo up to 1 week; flavors fade after that.
