Name: Gooseberry & elderflower yogurt ice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes about 1 litre
Cuisine: British
Ingredients: 400g gooseberry; 200g golden caster sugar; 3 tbsp elderflower cordial; 500ml pot Greek yogurt; 150ml whole milk

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Gooseberry & elderflower yogurt ice

Gooseberry & elderflower yogurt ice

Cassie Best

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Makes about 1 litre

Easy

Prep: 10 mins

Cook: 5 mins

plus freezing

A star rating of 4.7 out of 5.3 ratingsRate

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This frozen Greek yogurt matches fresh and fragrant flavours- tart gooseberries and delicate floral notes

Freezable

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Ingredients

Nutrition

Units:

MetricUS

400g gooseberry
200g golden caster sugar
3 tbsp elderflower cordial
500ml pot Greek yogurt
150ml whole milk

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Nutrition: per scoop

kcal115
fat4g

low
saturates2g
carbs18g
sugars18g
fibre1g
protein2g
salt0.1g

Method

step 1

Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries.
step 2

Remove from the heat, carefully tip into a food processor and whizz to a purée. Add the elderflower cordial and whizz again. Taste to check that the purée is sweet enough and has enough elderflower flavour – remember that the flavour will be diluted by the yogurt, so it needs to be quite sweet. If not, add a sprinkle more sugar or a splash more cordial and whizz again. Mix the yogurt and milk until smooth, then add the purée and mix again.
step 3

Pour the mixture into an ice cream machine. Churn until frozen – about 2 hrs.
step 4

Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.

RECIPE TIPS

NO ICE CREAM MACHINE?

If you don’t have a machine, complete the recipe to the end of step 2, then transfer to a container and freeze for 4 hrs. Once frozen, tip the mixture into a food processor and blend to break down the ice crystals, then return to the freezer. Repeat this process once more, then store in the freezer for up to 2 months.

Recipe from Good Food magazine, July 2013

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A star rating of 4.7 out of 5.3 ratings

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