I couldn't resist using the syrup in a frozen yoghurt. The flavour is subtle-if I'd known I'd be making this I'd have used much more ginger in the syrup-still it is nice, and the iciness you often get with a syrup isn't nearly as bad as I expected.
2 cups full-fat yoghurt
1 cup cherry/ginger syrup
Churn, and freeze several hours before serving.
1 comment:
Unbelievable that two ingredients can produce that baby!
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