Enjoy this vibrant, intensely flavored and refreshing sorbet piled high in chilled glasses.
INGREDIENTS
500 grams blueberries
finely grated zest 1 orange
¾ cup sugar
2 tablespoons Crème de cassis or other berry liqueur
1 cup thick plain yoghurt
METHOD
Place all the ingredients, except the yoghurt, in a food processor and process until smooth. Add the yoghurt and process again.
Pour into a shallow metal freezer-proof container and freeze until frozen.
Chop the sorbet into rough chunks and in batches, place in a blender or food processor and process until smooth.
Tip back into the container and freeze again. Makes about 4 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!