Makes 800ml (Serves 4)
1½ cups plain Greek yoghurt
¼-½ cup milk
20 Vietnamese mint leaves, plus sprigs, to garnish
250g ripe strawberries, hulled
2 tbsp honey
1 cup ice cubes
Blend all ingredients (except extra mint sprigs) in a blender until smooth and creamy. Serve immediately garnished with extra mint sprigs.
