Yoghurt and Douglas fir sorbet

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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
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  • Ice cream maker


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
First published in 2015

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.

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