Lemongrass Basil Frozen Yogurt

4 thin lemongrass stalks, washed and roughly chopped

1 cup palm sugar syrup

2½ cups plain Greek yogurt

¾ cup milk

½ teaspoon finely grated lime zest

2 tablespoons freshly squeezed lime juice

2 tablespoons thinly shredded fresh purple Thai basil (or ordinary basil if unavailable)

Optional equipment:

ice cream maker


Put the lemongrass and palm syrup in a small saucepan set over a medium/high heat. Bring to the boil and cook for 3–4 minutes. Remove from the heat and allow to sit for 5 minutes so that the lemongrass taste infuses the syrup. Strain through a sieve to remove the lemongrass and set the syrup aside and allow it to cool completely.

Put the yogurt, milk, lime zest and lime juice in a large bowl. Stir to combine. Pour in the lemongrass-scented syrup and add the basil. Stir well. Refrigerate the mixture until very cold. Transfer to the bowl of an ice cream maker and churn according to the manufacturer's directions, until creamy and smooth.

If you do not have an ice cream maker, pour the mixture into a freezerproof container. Put on the lid and place in the freezer. After about 45 minutes check the mixture. As it starts to freeze around the edges beat vigorously with a fork, whisk, electric hand mixer or spatula to break up the ice crystals. Repeat periodically until the mixture is frozen, about 2–3 hours. Serve in scoops




From the Full Moon Natives recipe files