Basil and yoghurt sherbet

Basil and yoghurt sherbet

By
From
The Produce Companion
Makes
1.2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
230g caster sugar
250ml water
100g basil leaves
1kg greek-style yoghurt

Method

  1. Heat the sugar and water in a small saucepan over low heat, stirring until the sugar dissolves. Increase the heat to high and boil for 5 minutes, or until syrupy. Remove from the heat, stir in the basil and leave to cool.
  2. Strain the syrup into a large bowl, pressing down on the basil leaves to extract their flavour. Mix the yoghurt into the syrup.
  3. Pour the yoghurt mixture into a wide metal tray and freeze for 3–4 hours, until just firm.
  4. Remove the sherbet from the freezer and cut into pieces while still in the tray. Scoop the pieces into a food processor and blend until smooth (do this in batches if necessary), then return the mixture to the tray. Freeze overnight until firm. This sherbet can be stored in the freezer for up to 1 month – if storing, put the mixture into an airtight container after blending. It is delicious served with strawberries.

Cook’s note

  • If you have an ice-cream machine, then by all means use it for any of these sorbet and sherbet recipes – just churn according to the manufacturer’s instructions. Note that the sorbets and sherbets will actually store in the freezer for about 3 months, although their texture gradually becomes more and more icy.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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