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Frozen strawberry yoghurt

Frozen strawberry yoghurt

Ingredients 6
Servings 6
Time 15 minutes


  • 100
    strawberries, hulled and washed
  • 100
    raw castor sugar, or caramel sugar
  • 1
    plain Greek yoghurt, chilled
  • 100
    white castor sugar
  • 1,2
    fine salt
  • 1
    lemon (optional)


10 minutes

1. Slice the strawberries and put them in a pan with the brown sugar  on medium heat. Stir until the sugar has completely dissolved and the strawberries are soft. Remove from the heat and allow to cool completely.

2. Whisk the yoghurt, white sugar and salt until the sugar granules have dissolved. Taste and add a little lemon juice if you’d like the mixture to be more sour.

3. Add the strawberry mixture and stir well.

4. Put the mixture in a container and chill in the fridge for about 2 hours.

5. If using an ice cream machine, make sure  it’s been chilled in the freezer overnight. Pour the yoghurt mixture into the machine and churn until it’s scoopable. Freeze, then churn for six more hours if you’d prefer a firmer texture.

6. If you don’t have an  ice cream machine,  pour the chilled mixture into a shallow container with a lid and freeze for  1-1½ hours.

7  Using a strong whisk, beat the mixture to break up the solid frozen pieces. Return to the freezer and repeat the process every 30 minutes for another 1½ hours before allowing it to freeze undisturbed for 3 hours.

8. Remove from the freezer a few minutes before serving to soften slightly.




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2019-09-16 13:56
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