Yoghurt sorbet

Yoghurt sorbet

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

A good sorbet relies on the correct ratio of cold, base ingredient and sugar. Many years ago I remember going to a flea market in Sydney. It was about 1985 but most stallholders still seemed trapped in the age of Aquarius. In between the candle stalls, bhaji sellers and dream catchers was a guy forcing frozen bananas through a wheatgrass juicer. The result was fabulous frozen banana sausage of exceptional texture and flavour. Genius.

Ingredients

Quantity Ingredient
1 titanium-strength gelatine leaf
iced water
200g sugar
250g greek-style yoghurt
30ml lemon, juiced

Method

  1. Soak the gelatine in iced water until completely soft.
  2. Bring 350 ml water and the sugar to the boil in a saucepan over medium heat.
  3. Squeeze any excess water from the gelatine and whisk it into the sugar syrup until it has dissolved. Remove the pan from the heat and allow the mixture to cool.
  4. Whisk in the yoghurt and lemon juice then pass the mixture through a fine sieve.
  5. Churn in an ice cream machine according to the manufacturer’s instructions.
Tags:
best
kitchen
basics
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