Slushed! by Jessie Cross

Author:Jessie Cross [Cross, Jessie]
Language: eng
Format: epub
ISBN: 978-1-4405-3345-7
Publisher: Adams Media
Published: 2012-08-19T16:00:00+00:00

Put the gelatin in a medium saucepan. Add the orange juice. When you pour it in, the gelatin may clump up a little, so just give it a brisk whisking. Let the orange juice and gelatin sit like this for about 5 minutes.

Add the sugar and honey to the pot. Whisk to combine. Set the pot on the stove over high heat and bring it to a boil, whisking occasionally. Let the mixture boil for a minute or two. Remove the pot from the stove. Cool the mixture to room temperature, then stick it in the fridge to chill it completely. At this point, if you give the syrup a taste, it will be very sweet. It’s okay because the flavors balance out when you add the yogurt later on.

When your orange syrup is totally cold, whisk in the yogurt and triple sec. Process the mixture in your ice cream maker according to the manufacturer’s instructions.

When you’re done, your frozen yogurt will still be fairly slushy in consistency. Transfer it to a freezer-safe container. Smooth the surface down and press a piece of plastic wrap onto the surface.

Pop the container into the freezer. Freeze overnight to firm the frozen yogurt up completely.

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