Yoghurt and Douglas fir sorbet

Name: Yoghurt and Douglas fir sorbet
Total time: 15 min
Ingredients: 35g of dried Douglas fir; 200g of caster sugar; 240ml of water; 2 tbsp of honey; 480g of natural yoghurt

by Daniel Clifford

Item 1 of 1

Daniel Clifford blends a Douglas fir-infused syrup with creamy yoghurt to make an intriguing sorbet. This fir and yoghurt sorbet recipe can be served as it is or as part of a larger summer dessert.

First published in 2015

discover more:

Yoghurt Recipes

Ingredients

Metric

Imperial

35g of dried Douglas fir
200g of caster sugar
240ml of water
2 tbsp of honey
480g of natural yoghurt

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Ice cream maker

Method

To make the sorbet, place the sugar, honey, water and Douglas fir in a pan and bring to a simmer. Remove from the heat, set aside to infuse for 2 hours then strain

35g of dried Douglas fir
200g of caster sugar
240ml of water
2 tbsp of honey

Combine the syrup with the natural yoghurt, then pour into an ice cream maker and churn according to manufacturers instructions

480g of natural yoghurt

First published in 2015

DISCOVER MORE:

Yoghurt Recipes

Daniel Clifford

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod