Frozen Yogurt with Figs and Roses
Rinse the figs and drain. Cut half of the figs and puree with the lemon juice, rose water, and sugar.
Whip the cream. Whisk together the yogurt with the fig puree and gently fold in the cream. Cut the remaining figs in half and fold into the yogurt.
Transfer the yogurt into a frozen metal pan and freeze for 2-3 hours. Loosen the frozen yogurt from the pan and turn out on a plate. Serve garnished with rose petals.