The original name of this recipe was 'Apple and Rosemary Frozen Yogurt' from a book called 'Ice Cream!' - I wanted to try it because the ingredients and method appealed to me, but I just couldn't bring myself to put the rosemary sprigs in! So instead of rosemary I added a few strips of orange zest.The first step is to bring to the boil in a saucepan: 200 ml water, 300 ml apple juice (I used good quality cloudy apple juice from the refrigerated section), 150 g caster sugar, and orange zest strips (or rosemary sprigs if you're braver than me) then simmer for 5 minutes. Cool completely then whisk in 200 g Greek yogurt.
I would say you should then refrigerate the mixture until chilled, before churning it in an ice cream maker, especially if you've got a freezy-bowl maker like I have - I was in a hurry to use the noisy machine before the children's bed time, so I didn't do any chilling and it took ages to freeze.
The result is a light, fruity frozen yogurt, very much like a sorbet. The apple is the stronger flavour with a slight hint of orange. This would be great to eat on a very hot day.
1 comment:
Isn't it odd. I didn't make the Rosemary remembrance cake for the longest time for the same reason. I couldn't get my head round Rosemary on a cake. It was lovely. Like you I wouldn't be sure of it in ice cream. The one you made sounds lovely
xxx
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