Yogurt Sorbet
Lacto-Ovo Vegetarian Recipes Desserts Yogurt
This summer's sorbet is a simple and refreshing one, it goes well served plain or with all the fruits that will appear from now on. Today we're serving it with caramelized strawberries. But by the end of summer it can be with sour cherries, peaches, red currants, plums... I know you'll love it especially when you find out that you don't need an ice cream maker and don't have to stir it too often, you can even forget about it in the freezer, because it doesn't form ice crystals. Just make sure to use full-fat yogurt.
Ingredients
300g yogurt (full-fat or Greek style)
125g sugar
125ml water
juice from 1/2 lime
Caramelized Strawberries
500g strawberries (weighed after cleaning)
80g sugar
30g butter
1 teaspoon balsamic cream (or 2 teaspoons balsamic vinegar)
1/2 lime
Servings: 5-6
How to prepare yogurt sorbet
- Sorbet: boil the sugar with water on low heat until the sugar completely dissolves. Increase to medium heat and boil for 5 more minutes. Let the syrup cool down.
- Mix the yogurt with the syrup and lime juice. Put in a container and freeze until firm. Stir vigorously in the sorbet at about 2 hours. This sorbet doesn't form ice crystals, so there's no problem if you leave it longer in the freezer without stirring. After a few hours (about 5-6) you should have a sorbet ready to eat. At that point, quickly mix it with a spoon (or in a food processor) until it becomes creamy.
If you leave the sorbet overnight in the freezer, it will harden. In this case, take it out of the freezer and leave it 10-15 minutes at room temperature, just enough to be able to pierce it with a spoon. Then stir vigorously until it becomes creamy again, like ice cream. - Strawberries: caramelize the sugar in a wide pan until it gets a reddish color. Add the butter and stir until it melts. Add the strawberries (cleaned, cut in 2 or 4 depending on size), balsamic vinegar, zest and juice from 1/2 lime. Stir well and leave on heat until you see a lot of juice has collected under the strawberries (doesn't take long, about 1.5 minutes).
- Remove the strawberries with a slotted spatula into a bowl. Boil the syrup remaining in the pan for another 1.5 minutes (to thicken a bit). When ready, pour the syrup over the strawberries. Let cool.
- Serving: place strawberry sauce in bowls and on top a scoop of yogurt sorbet, shaped using two spoons.
