Yoghurt sorbet

Yoghurt sorbet

By
From
Cantina
Makes
1 litre
Photographer
Chris Middleton

A lighter-style sorbet, milky and slightly sour, this makes a great alternative to ice cream.

Ingredients

Quantity Ingredient
590g greek-style yoghurt
500ml Sorbet syrup
60ml freshly squeezed lemon juice
1/2 vanilla bean, split and seeds scraped

Method

  1. Combine the yoghurt, sorbet syrup, lemon juice and vanilla seeds in a medium bowl and mix well.
  2. Pour into an ice cream machine and churn as per the manufacturer’s instructions.
  3. Transfer to an airtight container and freeze for at least 4 hours, or until firm, before use. Store in an airtight container in the freezer for up to 6 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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