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.
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
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.
