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Fresh raspberry frozen yoghurt
Ingredients
• 200ml Fresh raspberries
• 50g Caster sugar
Method
1. Mash the raspberries or puree them.
2. For a smooth texture remove the pips by sieving.
3. Add the sugar and natural yoghurt and mix together.
4. Pour the mixture into the freezer bowl with the paddle running.
5. Allow it to freeze until the desired consistency is achieved.
Zingy Lemon sorbet
Ingredients
• Thick strip of lemon peel
• Juice of 2-3 lemons
Method
1. Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar
has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off
the heat and leave to cool. Pick out the lemon peel and discard. Measure out
100ml of lemon juice and add to the sugar mixture.
2. Pour the mixture into the freezer bowl with the paddle running.
3. Allow to freeze until desired consistency is achieved.
4. Serve scoops of sorbet decorated with a few curls of lemon zest.
All manuals and user guides at all-guides.com
• 200ml Natural yoghurt
• 250g Caster sugar
• Lemon zest to serve
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