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
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.