This really basic recipe allows you to make sorbet at home without any fancy equipment or ice cream churn.
Words: Michael Van de Elzen
This really basic recipe allows you to make sorbet at home without any fancy equipment or ice cream churn. The trick is using liquid glucose, available from most supermarkets. The sugar in the glucose prevents the sorbet from becoming too hard, so it’s softer and easier to scoop.
225g caster sugar
3 tbsp liquid glucose
300ml natural yoghurt
100ml light cream cheese
1 cup frozen blueberries, defrosted and lightly blitzed
Time: 10 minutes (not including freezing time)
Add the water, sugar, and glucose to a heavy-based saucepan sitting on a low heat. Stir occasionally until the sugar dissolves, then increase the heat and boil for 3-4 minutes. Remove from the heat and leave until completely cooled.
Beat the yoghurt and cream cheese together until smooth. Mix in the cooled syrup. Pour the mixture into a shallow, metallic container and place in the freezer for 2-3 hours. Beat with a fork several times during freezing.
Fork the frozen yoghurt for the last time, and add the blueberries just before serving.
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This article first appeared in NZ Lifestyle Block Magazine.