Yoghurt Sorbet

Preparation info
  • Makes about

    600 g

    • Difficulty


Appears in
Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

  • About


  • 500 g yoghurt
  • 70 g sugar
  • 65 g


In a pot, warm the yoghurt, then add the sugar, glucose and invert sugar and cook to 65°C. Once cool, chill in the fridge, then churn in an ice cream machine. Freeze for 30 minutes, then quenelle to serve.