Greek Yogurt Sorbet
Ingredients
- 120 ml Water
- 50 g Caster sugar (normal or golden)
- 1 large pot (approx 500g) Greek yogurt
- 1 or ½ Lime or lemon
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
Really refreshing with a hint of citrus. Easy to make without an ice cream maker. Also good to accompany other puddings instead of ice cream.
Method
-
1
Boil the kettle then pour 120 ml water into a saucepan. Add the sugar, stir and place over a medium heat until it comes back to the boil. Boil for 10 seconds, stirring until the sugar has dissolved, then pour into a mixing bowl and leave to cool.
When the syrup is cold, add the yogurt and the lemon or lime juice. Stir together then pour into a freezer proof container (e.g. a plastic box with a lid) put the lid on and put it in the freezer. Freeze for 2-3 hours, until firm but not solid*, then scoop into a food processor and blitz for a few minutes, until smooth and creamy. Pour back into the box and return to the freezer and repeat the process once more. Take the sorbet out of the freezer for about 15 minutes before serving, to soften slightly.
Serve on its own, with fresh summer fruits or as an accompaniment to another dessert.
Chef's Tips
*You can leave it for longer (including overnight). I always do this and it is fine. Either:
1. leave at room temperature for 10-15 minutes then scoop into the food processor.
or
2. remove from the box by pouring hot water over the base, then chop into chunks with a sharp knife, and blitz for longer.
If you don't eat the sorbet within a few days of making it and find it goes icy, simply repeat the blitz and freeze process once more.
Similar Recipes
View all similar
Comments (0)