Berry Yoghurt Ice
800g plain yogurt
2 tbsp chopped fresh mint
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1/4 cup caster sugar
Few drops pink food colouring
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 1/3 cup boiling water
- 3 tbsp caster sugar
Combine yogurt, mint, berries sugar and food colouring in a bowl. Pour into lined pan (with baking paper), cover and freeze until firm. Turn frozen yogurt out of pan. Slice yougart and serve with scooped Berry Ice.
1 kg loganberries, picked over and rinsed.
Heat fruit gently until juice runs, add the sugar
and bring to the boil.
Boil steadily until setting point is reached.
Pour into hot, clean dry jars and seal.
500g raspberries, hulled
3 1/2 tbsp clear honey
1 tsp lemon juice
Juice of 2 oranges
600ml bottled mineral water
Blend the raspberries with the honey and fruit juices
in a blender.
Press through a sieve, extracting as much juice as possible. Add the mineral water.
Store in the refrigerator for a few days.
Serve diluted with sparkling mineral water and a sprig of mint floating on top.