Yoghurt sorbet

Yoghurt sorbet

By
From
Botanical
Makes
350 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
175ml Sorbet syrup
200g natural greek-style yoghurt
25ml lemon juice
1/4 vanilla pod, split and scraped

Method

  1. Combine chilled sorbet syrup with yoghurt, then add lemon juice and vanilla seeds. Pour into an ice-cream maker and churn following manufacturer’s instructions.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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