This dish contains the following allergens: Milk/Dairy
Cooking mode
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60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
Utensils
Step 1
Whisk the honey, sugar andhalf of the yogurt in a bowl until evenly combined, then whisk in remaining yoghurt.
Step 2
Transfer mixture to the tub. Place storage lid on tub and freeze for 24 hours.
Step 3
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 4
Select SORBET.
Step 5
Once processing is complete, add mix-ins or remove frozen yoghurt from pint and serve immediately.
Whisk the honey, sugar andhalf of the yogurt in a bowl until evenly combined, then whisk in remaining yoghurt.
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
Step 2 of 5
Transfer mixture to the tub. Place storage lid on tub and freeze for 24 hours.
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
Step 3 of 5
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
Step 4 of 5
Select SORBET.
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
60g runny honey
30g caster sugar
450g full-fat Greek-style yogurt
Step 5 of 5
Once processing is complete, add mix-ins or remove frozen yoghurt from pint and serve immediately.
