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Rose, Ginger, Raspberry Ripple Frozen Yogurt
Serves 8 to 10
Who doesn’t love raspberry ripple? This childhood classic gets a modern makeover with frozen yogurt infused with honey, ginger, and rose petals. Be sure to use culinary grade rose petals or, if drying your own, make sure they are pesticide free.
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Ingredients
- 1/4 cup (60 mL) + 1 Tbsp (15 mL) honey
- 2 1/2 tsp (7 mL) dried culinary grade dried rose petals (see tip)
- 1 tsp (5 mL) finely grated ginger root
- 3 cups (750 mL) plain Greek yogurt
- 2 cups (500 mL) raspberries
- 1 Tbsp (15 mL) water
- Pinch salt
Directions
01
In small saucepan, combine 1/4 cup (60 mL) honey, rose petals, and ginger; heat on medium until simmering. Allow to simmer for 10 minutes. Turn off and allow to cool.
02
Strain 1 Tbsp (15 mL) cooled honey mixture and add to saucepan along with raspberries and water. Heat on medium, mashing berries occasionally to help release their juices. Once fruit has broken down to purée, allow to cool; push through fine sieve to remove seeds. Add pinch of salt to syrup and place in canning jar or other sealable container. Chill in refrigerator.
03
Add remaining honey, rose petal, and ginger mixture to yogurt. Mix thoroughly, place in separate container with lid, and chill in refrigerator.
04
Once both yogurt and raspberry mixtures have chilled for about 2 hours, pour yogurt into ice cream maker and churn according to manufacturer directions. Once thickened and frozen, transfer small amount to freezer-proof container and smooth out using palette knife. Pour small amount of raspberry syrup over yogurt mixture and use knife to swirl mixture through frozen yogurt. Add another layer of yogurt and repeat process. Seal container with lid and freeze for 1 to 2 hours.
05
Scoop into bowls and garnish with rose petals and more fresh raspberries, if desired.
