Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 1 lemon, zested
- 2/3 cup lemon juice
- 2 cup thick Greek-style yoghurt
- 1 vanilla pod, seeds scraped
- 1/2 cup caster sugar
Method
Step 1 of 3
Combine caster sugar and cup water in a saucepan and bring to a simmer over medium heat. Stir until sugar has dissolved then remove from the heat and cool.
Step 2 of 3
Line a deep tray or roasting pan with plastic wrap. Combine cooled syrup in a bowl with yoghurt, lemon zest and lemon juice and vanilla seeds. Pour into lined pan. Freeze for 4 hours or overnight.
Step 3 of 3
Remove from the freezer and break up frozen mixture with a large spoon. Transfer to a food processor and process until smooth. Transfer to a 1L freezer-safe container and freeze for a further 4 hours or overnight. Serve scoops of the sorbet with lemon slices or in lemon halves (see tip).
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