Salted Honey & Rooibos Fro-Yo

Ingredients:

For the Rooibos syrup:

• 1 cup water
• 2 Laager Pure Rooibos tea bags
• 2 cups sugar

• 1 tablespoon corn starch
• 2¼ cups full-fat coconut milk
• 2 Laager Pure Rooibos teabags
• 3 cups plain Greek-style yoghurt
• 2 teaspoon vanilla extract
• 1 teaspoon vodka (optional, keeps it creamy)
• ½ cup Rooibos syrup (plus extra for drizzling)
• ¾ teaspoon sea salt
• Juice of ½ a lemon

Method:

1. Make the Rooibos syrup: combine water, teabags, and sugar in a saucepan. Simmer gently until the mixture reduces by about one-third and slightly thickens (8–10 minutes). Remove the teabags and let cool.
2. For the fro-yo base, whisk corn starch with ¼ cup of coconut milk until smooth. Add the remaining coconut milk and bring just to a boil, whisking occasionally.
3. Remove from heat, add the Rooibos teabags, cover, and steep for 10 minutes. Remove and discard the teabags.
4. Stir in the yoghurt, vanilla, vodka (if using), ½ cup Rooibos syrup (adjust to taste), salt, and lemon juice until smooth.
5. Pour mixture into a loaf pan or freezer-safe container. Smooth the top.
6. Freeze for 45 minutes, then stir vigorously with a fork or whisk to break up ice crystals. Return to the freezer. Repeat this stirring every 30–45 minutes for the next 2–3 hours, then freeze until solid.
7. Let sit at room temperature for 5–10 minutes before scooping. Serve drizzled with more Rooibos syrup if desired.