Yoghurt and Douglas fir sorbet
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.
Ingredients
- 35g of dried Douglas fir
- 200g of caster sugar
- 240ml of water
- 2 tbsp of honey
- 480g of natural yoghurt
Equipment
- Ice cream maker
Method
1
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
2
Combine the syrup with the natural yoghurt, then pour into an ice cream maker and churn according to manufacturers instructions
- 480g of natural yoghurt
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Yoghurt and Douglas fir sorbet
