|100 g||strawberries — hulled and washed|
|100 g||brown castor sugar - caramel sugar will work as well|
|1 l||plain greek yoghurt|
|100 g||castor sugar|
|¼ tsp||salt — fine|
Slice the strawberries and place them in a pan with the brown sugar on medium heat.
Stir until the sugar has completely melted and the strawberries are soft.
Remove from the heat and allow to cool completely.
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 tart.
Add the strawberry mixture and stir well.
Place the mixture in a container and store in the fridge for about 2 hours.
If using an ice cream machine, make sure the machine has been chilled in the freezer overnight.
Pour the yoghurt mixture into the machine and churn the yoghurt until scoopable.
Freeze the churned yoghurt for 6 hours if you’d prefer a harder texture.
If you don’t have an ice cream machine, pour the chilled mix into a shallow container with a lid and freeze for 1 to 1.5 hours.
Using a strong whisk, beat the mixture to break up the solid frozen pieces.
Return to the freezer and repeat the process every 30 mins for another hour and a half before allowing it to freeze undisturbed for 3 hours.
Remove from the freezer a few minutes before serving to soften slightly.
Recipe extract from My Food, My Journey by Lesego Semenya.