Frozen yogurt is one of my favourite ways to finish a meal. Lighter and more refreshing than ice cream, it packs all the flavour of a sorbet but with delicious creaminess!
The best way to make frozen yogurt is in an ice cream machine – removing all the hassle and having it ready in 30 minutes flat. You can add virtually any fruit based syrup to the base of natural yogurt and a little double cream – blueberry is my favourite, with a little vodka to stop it freezing hard!
Blueberry Frozen Yogurt
150g Caster Sugar
3 tbsp Lemon Juice
1 Cinnamon Stick
1/2 tsp Salt
350ml Natural Yogurt
50ml Double Cream
1) Combine the blueberries, sugar, lemon juice, cinnamon stick and salt in a large saucepan and place over a low heat. Cook for around 30 minutes until the blueberries have started to break down and a syrup has formed. You can mash the blueberries with a potato masher at this stage for a finer texture. Once cooked transfer to a bowl and allow to cool.
2) Once cooled, remove the cinnamon stick from the mixture. Combine the syrup with the yogurt, double cream and vodka. Transfer to the fridge and chill for at least 2 hours.
3) Transfer the mixture to an ice cream mixture and churn until ready.