• Jayne Avery

Mint and Marigold Yoghurt

Updated: Mar 5


Ingredients

 

Ten tablespoons plain yoghurt

1 dsp lemon juice

1 tsp chopped fresh mint – one small sprig with flowers if possible to garnish

1 petals from one marigold flower plus some extra for garnish

 

Method

 

  1. Measure the yoghurt into a small mixing bowl

  2. Add the moon juice and stir

  3. Mix the chopped mint and marigold into the yoghurt and lemon juice mixture

  4. Leave for a few hours or over night for the full flavour to develop