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.
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.
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.
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.
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.
Assemble yogurt, milk, honey, lavender, lemon juice, and salt. Place ice‑cream maker bowl in freezer if using gel insert type.
Heat milk in saucepan over medium until steaming; remove from heat. Add lavender; cover and steep 10 minutes.
Strain milk through fine sieve to remove buds. Whisk in honey until dissolved; stir in salt.
Whisk lavender milk into Greek yogurt and lemon juice until smooth. Cover and chill at least 4 hours.
Pour base into ice‑cream maker; churn about 20 minutes until soft‑serve consistency.
Transfer to lidded container; freeze 2 hours for scoopable firmness.
Scoop into bowls; drizzle extra honey and garnish with a few lavender petals.
This lavender honey fro‑yo turns ordinary ingredients into a calming ritual. The gentle hue and fragrant bouquet elevate dessert to self‑care, allowing Mom to savor a spa‑like experience in her own backyard. Balanced sweetness and tang invite a second scoop without sugar overload.
• Garden Party Plate: Pair scoops with lemon shortbread and edible violets for a picturesque Mother’s Day platter.
• Affogato Twist: Pour a shot of chilled Earl Grey tea over fro‑yo for floral‑on‑floral sophistication.
• Smoothie Bowl: Blend a softened scoop with frozen berries, then top with granola for a refreshing breakfast treat.
Keep frozen yogurt in an airtight container; press parchment or plastic wrap directly on surface. For best texture, consume within 7 days. If fro‑yo hardens, rest at room temp 10 minutes before scooping.
Share your lavender creations with #HoneyLavenderFroyo—experiment with mix‑ins like pistachio brittle, candied lemon peel, or swirls of blueberry compote, and inspire fellow dessert dreamers.