Yoghurt and honey sorbet

Yoghurt and honey sorbet

By
From
Turquoise
Makes
500 ml
Photographer
Lisa Cohen and William Meppem

This is a silky, smooth sorbet with a light tang and subtle sweetness. It makes a wonderfully refreshing end to a rich meal. Serve it drizzled with a little more honey, or with a salad of fresh berries or stone fruits.

Ingredients

Quantity Ingredient
350ml water
225g caster sugar
1 tablespoon liquid glucose
250g thick natural yoghurt
80ml creme fraiche
60ml pure cream
2 tablespoons honey
2 tablespoons lime juice

Method

  1. In a small saucepan, gently heat the water, sugar and liquid glucose until the sugar has dissolved. Increase the heat and bring to a gentle boil. Simmer for 3 minutes, then remove from the heat and leave to cool. When cool, refrigerate until chilled.
  2. Whisk together the yoghurt, crème fraîche and cream, then chill. Stir the honey and lime juice into the cold syrup, then stir this into the chilled yoghurt mixture. Tip into an ice-cream machine and churn according to the manufacturer’s instructions.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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