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Gooseberry & elderflower yogurt ice

Gooseberry & elderflower yogurt ice

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus freezing
  • Easy
  • Makes about 1 litre

This frozen Greek yogurt matches fresh and fragrant flavours- tart gooseberries and delicate floral notes

  • Freezable
Nutrition: per scoop
HighlightNutrientUnit
kcal115
low infat4g
saturates2g
carbs18g
sugars18g
fibre1g
protein2g
salt0.1g
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Ingredients

Method

  • STEP 1

    Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries.

  • STEP 2

    Remove from the heat, carefully tip into a food processor and whizz to a purée. Add the elderflower cordial and whizz again. Taste to check that the purée is sweet enough and has enough elderflower flavour – remember that the flavour will be diluted by the yogurt, so it needs to be quite sweet. If not, add a sprinkle more sugar or a splash more cordial and whizz again. Mix the yogurt and milk until smooth, then add the purée and mix again.

  • STEP 3

    Pour the mixture into an ice cream machine. Churn until frozen – about 2 hrs.

  • STEP 4

    Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.

RECIPE TIPS
NO ICE CREAM MACHINE?

If you don’t have a machine, complete the recipe to the end of step 2, then transfer to a container and freeze for 4 hrs. Once frozen, tip the mixture into a food processor and blend to break down the ice crystals, then return to the freezer. Repeat this process once more, then store in the freezer for up to 2 months.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

Rating: 5 out of 5.3 ratings
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