Honey and lime yogurt sorbet

This recipe is from Philippa Davis (@Philippadavis_privatechef) who loves cooking with Hive & Keeper honey!

This recipe makes 1 ½ litre (approx 16 scoops).


  • 3 tbs honey (a raw honey with a naturally floral flavour profile would be lovely here)
  • 3 limes – zest and juice
  • 900ml yogurt
  • 2 egg whites
  • 1 tsp cater sugar


Mix the honey, lime zest and juice together (raw honey will naturally crystalise so gently heat it to return it to runny so you can mix it in with the yogurt. Churn in an ice cream maker till almost frozen then spoon into a large bowl. Whisk the egg whites and sugar until soft peak stage then fold through the frozen yogurt. Freeze completely (this will take at least 3 hours).

To get good balls of the frozen yogurt dip your ice cream scoop into hot water between every serving.

Emily AbbottComment