Gooseberry & elderflower yogurt ice
- Preparation and cooking time
- Prep:
- Cook:
- plus freezing
- Easy
- Makes about 1 litre
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- 400g gooseberry
- 200g golden caster sugar
- 3 tbsp elderflower cordial
- 500ml pot Greek yogurt
- 150ml whole milk
Nutrition: per scoop
- kcal115
- fat4glow
- 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.
