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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.