Frozen yoghurt
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Fills 6 medium-sized lemons
Easy
25 minutes, plus freezing overnight
Place the water and sugar in a saucepan, and bring to a boil. Remove from the heat and add the tea bags.
Set aside to steep for 15 minutes then allow to cool completely. Strain, then whisk in the lemon zest, limoncello liqueur and yoghurt.
Churn in an ice-cream machine according to the manufacturer’s instructions.
Spoon into the hollowed-out lemons and freeze overnight.
