Yoghurt Sorbet

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 500 g (1 lb 2 oz) Greek-style yoghurt
  • 75


Combine all the ingredients with 200 g (7 oz) of water in a bowl and whisk together well. Transfer to a pacojet container and freeze for 24 hours.

Process the yoghurt sorbet in the pacojet an