Top | Ice Cream and Frozen Desserts

Rose Water Frozen Yogurt

(recipe, Carrie Floyd)

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When David Lebowitz's ice-cream book, The Perfect Scoop, showed up in the office a few years back, there was a tug-of-war for take-home rights. While the book was in our possession, my daughter, Claire, fell in love with it and subsequently marked every other page — recipes she intended to make. This is a riff on David's Vanilla Frozen Yogurt, which tastes like a delicious frozen lassi and is absurdly simple to make. (We have been known to gild the lily by topping this frozen yogurt with a drizzle of Alma Rose Water Caramel Sauce.)


  1. 3 cups plain whole-milk yogurt
  2. ¾ cup sugar
  3. 1½ tsp. rose water


  1. In a medium bowl, place the yogurt, sugar, and rose water. Mix with a whisk until the sugar is completely dissolved. Place the bowl in the refrigerator and chill for 1 hour.
  2. Freeze in an ice-cream maker following the manufacturer's instructions.
  3. Spoon frozen yogurt into a freezer-tolerant container and freeze until ready to serve.