Yoghurt sorbet

Yoghurt sorbet

By
From
Huxtabook
Makes
700 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
25ml liquid glucose
250ml Sugar syrup
375g plain yoghurt
1/2 lemon, juiced
1/2 vanilla bean, split lengthways and seeds scraped

Method

  1. In a small saucepan, dissolve the glucose in a small amount of the sugar syrup, then leave to cool.
  2. Combine all the ingredients in a large bowl and whisk well. Strain through a fine sieve into a bowl. Cover and refrigerate the sorbet overnight.
  3. Taste to adjust the acidity and sweetness, then churn in an ice-cream machine according to the manufacturer’s instructions. Place in the freezer for a few hours to set. The sorbet will keep in the freezer for about 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
share
sharing
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again