Strawberry Rosewater Frozen Yogurt
This post is sponsored by Sur La Table.
Deliciously creamy and fragrant frozen yogurt with a strawberry rose syrup. Served with chopped pistachios and dried rose petals.
With Valentine’s Day quickly approaching, I’ve been thinking of a delicious dessert to make for a nice date night in. When Sur La Table approached me to develop a recipe to celebrate the National Frozen Yogurt Day, I thought it was the perfect opportunity to create a frozen treat that celebrated both.
I love how fragrant and smooth this batch turned out. It reminds me of Persian desserts as rosewater and pistachios are commonly used in their cuisine. The flavor combination is magical – the sweetness of the strawberry rose syrup and condensed milk paired with the tanginess of the yogurt had me coming back for more.
How to make Frozen Yogurt
Making frozen yogurt is actually pretty simple and you don’t even need an ice cream maker! All it takes is good quality ingredients and a few minutes to make this batch. Here are some tips and tricks
- Make sure to use full fat yogurt. For this recipe I chose my favorite greek yogurt, for it’s thicker consistency.
- Before beating the heavy cream, chill the bowl and paddle. It helps produce stiff peaks.
- Only use edible rose water and dried roses. My favorite rose water brand, Nielsen Massey, is available at Sur La Table.
- This recipe lasts up to 7 days in the freezer, covered.
Once you’ve prepared your yogurt base, it’s time to make the strawberry rose syrup. This is actually my favorite part because it’s so fragrant and will leave your kitchen smelling like roses.
I used organic strawberries, sugar, vanilla, dried roses and rosewater. Combined them in a saucepan and cooked over medium heat for a few minutes, until the strawberries softened. Transfer the mixture to a food processor and pulse until smooth. You can use as little or as much syrup as you like. I had some leftover and have been adding it to my morning oats. It’s amazing!
How to assemble your Strawberry Rose Frozen Yogurt
Once you’ve prepared the yogurt base and the strawberry syrup, scoop 1/3 of the yogurt base onto the pan. Alternate between the syrup and the yogurt, and use a skewer or knife to create swirls.
Freeze for 6-8 hours and serve with chopped pistachios and dried rose, if desired.
Whether you’re looking for a romantic dessert to enjoy with your loved one, or simply making it for yourself (yay for self-care!), I hope you love this recipe. If you make it, share it with me using the hashtag #yogaofcooking on instagram.
xo
Strawberry Rose Water Frozen Yogurt
- Total Time: 25 minutes
- Yield: 8
Description
Deliciously creamy and fragrant frozen yogurt with a strawberry rose syrup. Served with chopped pistachios and dried rose petals.
Ingredients
For the frozen yogurt:
- 2 cups full fat greek yogurt
- 1 can condensed milk
- 1 cup heavy cream (chilled)
- 1 tsp vanilla
For the strawberry syrup:
- 2 cups hulled strawberries (sliced)
- 1/4 cup dried rose petals
- 1 tsp rose water (I used Nielsen-Massey)
- 1/4 cup granulated sugar
- 1 tsp vanilla
Toppings (optional):
- 1/4 cup chopped pistachios
- Dried rose petals
Instructions
For the frozen yogurt:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the chilled whipped cream on medium-high speed, until soft peaks form. About 5 minutes.
- In a separate bowl, combine the yogurt, condensed milk and vanilla and whisk until combined.
- Transfer the whipped cream into the yogurt mixture and fold until well combined.
For the strawberry syrup:
- In a medium saucepan over medium-low heat, combine the strawberries, rose petals, sugar and vanilla. Cook for 15 minutes, until the strawberries are soft. Add the rose water and mix. Allow to cool.
- Transfer the mixture to a food processor and puree until smooth.
Assemble:
- Spoon about the half the yogurt mixture into a 13×9” inch loaf pan.
- Add a scoop of the strawberry syrup and make swirls using a knife or skewer.
- Repeat the process by adding the remaining yogurt mixture and topping with the strawberry syrup.
- Freeze for 8 hours, preferably overnight.
- Top with pistachios and dried rose petals.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American, persian
This post is sponsored by Sur La Table. Thank you for supporting the brands that make Yoga of Cooking happen.
