We understand that frozen yogurt might be more of a summer thing. Who thinks to make a refreshingly freezing treat when it’s sub zero temperatures outside? When we came up with the recipe it didn’t matter how cold it was. We needed to test this out and it was worth it.
This recipe uses the following tea:
CHOCOLATE MINT ROOIBOS (visit the tea boutique)
This recipe was Inspired by: Eat Tea by Joanna Pruess and John Harney
Chocolate Mint Rooibos is delicious with raspberries in this guilt-free treat.
Raspberry Chocolate Mint Rooibos FroYo
- 1/2 cup water
- 1/3 cup Chocolatey Mint Rooibos leaves
- 1 cup frozen or fresh raspberries
- 1 cup sugar (coconut or other)
- 1 quart plain yogurt
- Bring the water just to a boil, pour it over the tea leaves, steep for 5 minutes, then strain, pressing to extract as much liquid as possible. Set aside.
- Combine the raspberries and sugar in a food processor and puree until smooth. Strain to remove the seeds, if desired.
- Stir the raspberries, tea and yogurt together then pour into the canister of an ice cream maker and process according to the manufacturers directions.
Tea Used in This Recipe:
Visit the Tea Boutique by clicking on the tea below
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Tea Suggested for This Recipe:
Visit the Tea Boutique by clicking on the tea below
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