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  • Australian Women’s Weekly NZ

    Lush fruity desserts

    Jan 01, 2020 5 minutes

    Lime yoghurt gelato with tropical fruit salad

    SERVES 6 PREP AND COOK TIME

    45 MINUTES (+ COOLING AND FREEZING TIME)

    10 (650g) limes
    3 cups (660g) caster sugar
    2 sprigs mint
    6 fresh kaffir lime leaves
    3 cups (840g) Greek-style yoghurt
    3 (2kg) small pawpaw, halved
    ½ (650g) small rockmelon, seeds removed, cut into thin wedges
    ¼ (375g) honeydew melon, cut into thin wedges
    24 (600g) fresh lychees, peeled (or use canned)
    2 teaspoons rosewater

    1 Remove rind from 1 of the limes with a zesting tool. Juice all the limes; you will need 2/3 cup (160ml) juice.

    2 Place sugar, 2 cups (500ml) water, mint, 4 of the lime leaves and lime rind in a medium heavy-based saucepan over medium heat. Bring to the boil, stirring to dissolve sugar; simmer for 4 minutes. Strain half of mixture each into 2 large heatproof jugs; discard solids. Cool syrup.

    Whisk yoghurt and ¼ cup of the lime juice

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