For those of you still fighting cold weather, I am sincerely sorry; temperatures are in the high nineties over here and about the only retail eateries always full of people are frozen yogurt shops.
Well, labneh is drained yogurt, right? I had a jar of store-bought labneh in the fridge and I used it to make this, mixing it with a can of lychées and the result was conclusive. I will be using labneh from now on, it is perfect for a frozen yogurt treat once in a while.
- 1 can of lychees in syrup (8 ounces or 225 g.), lychees drained
- 8 ounces of labneh
- rind of one lime
- 4 tablespoons of powdered sugar
- Drain the can of lychées and reserve the syrup; place the lychée and 1/2 cup of the syrup in the bowl of a food processor. Process until the mixture is puréed; add 8 ounces of labneh and the powdered sugar and process. Add the lime zest and process.
- Place in the bowl of the ice-cream maker and let it run until the mixture turns into frozen yogurt. Store in the freezer.
NOTE: If you don’t have an ice-cream maker, freeze the mixture and then place the frozen mixture cut into big chunks in the bowl of a food processor. Pulse a few times and you will get the texture of ice-cream.
I made this using a jar of commercial labneh; I am not sure how the result would turn out with homemade labneh at this point.
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