Frozen yoghurts and sorbets are a refreshing way to encourage your taste buds in the warm weather or for moments when you need a refreshing little mouth hit. Raspberries and blackberries are rich in calcium and a good source of protein as well as vitamin C.
Preparation Time: about 10 minutes
Cooking Time: 1-2 hours
1 tablespoon apple concentrate
400ml Greek yogurt
3 tablespoons double cream
1 teaspoon vanilla extract
Using an ice cream maker
Whiz the berries with the apple concentrate in a blender to make a purée, then pour into the ice cream maker, with the yogurt, cream and vanilla extract.
Churn until frozen, then transfer to a freezer-proof container and freeze until needed.
To make by hand
Mix the yogurt with the cream and vanilla extract.
Put in a freezer-proof container and freeze for 30 minutes. Meanwhile, whiz the berries with the apple concentrate in a blender to make a purée.
Take the yogurt mixture out of the freezer and stir well with a fork to break up the forming ice crystals.
Mix in the fruit purée.
Freeze for another 1–2 hours until it starts to form crystals around the edges.
Stir with a fork, freeze for 2 hours and stir once more, then leave to freeze until needed.