Ingredients:
720ml / 720g / 3 cups / plain Greek yogurt (0% fat) or any other plain yogurt
360ml / 360g / 1 1/2 cups organic fat-free milk or any other milk
120ml / 150g / 1/2 cup agave nectar
2 tablespoons / 8g instant espresso powder
2 teaspoons / 10ml / 10g lemon juice
Mix all the ingredients together and put into an ice-cream maker for 30 minutes. Then transfer into a container and place into the freezer until required.
Enjoy on a hot spring day with an Amaretti biscuit.
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