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:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!