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Lemon sherbet yoghurt

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Not a sketch, but something I have to share. I’ve been rabidly inhaling this since I found a recipe off the Internet recently and adapted it. It’s such a good thing to eat, especially now when spring seems to be taking longer than ever to arrive and the days are grey and damp.

Take one 500g pot of plain Greek yoghurt, fat free if possible, and add the freshly squeezed juice of one lemon. It has to be fresh lemon, and i think it’s nicer if you let some of the pulp get in it as well. Don’t use the lemon juice in a bottle it won’t be the same. Add to this one drop of lemon oil (food grade of course) if you have it. Then add a good pinch of salt and two to three heaped tablespoons of sweetener such as Splenda. We’re nearly there. Now add half or less a teaspoon of turmeric. You won’t taste it, but it will give the yoghurt an amazing colour. Stir, and eat. This almost fizzes on the back of your tongue and is a great way to start the day. Keeps for a few days in the fridge but so far that hasn’t happened as its been eaten same day!