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Frozen sheep’s milk yoghurt with mint syrup and blood oranges

Sheep's milk or even buffalo yoghurt gives a unique flavour here, but you can use regular yoghurt instead.

You'll need

4 blood oranges, thinly sliced 1 cup (loosely packed) mint leaves, to serve   Frozen sheep’s milk yoghurt 1 kg sheep’s milk yoghurt 250 ml milk 300 gm caster sugar 100 gm liquid glucose   Mint syrup 80 gm white sugar ½ cup (firmly packed) mint, coarsely torn


  • 01
  • For frozen sheep’s milk yoghurt, place yoghurt in a bowl, whisk in milk and refrigerate until required. Combine sugar, glucose and 200ml water in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar. Cool slightly (5-10 minutes), whisk through yoghurt mixture and refrigerate until chilled (20-40 minutes). Freeze in an ice-cream machine and keep frozen until required. Makes about 1.75 litres. (Soften slightly at room temperature before serving.)
  • 02
  • Meanwhile, for mint syrup, bring sugar and 80ml water to the simmer in a small saucepan over medium heat, stirring to dissolve sugar (1-2 minutes). Add mint, set aside to cool, then strain.
  • 03
  • Divide orange among serving glasses, drizzle with mint syrup, scatter with mint leaves and serve with scoops of frozen sheep’s milk yoghurt.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Grapy-fresh moscato.

Featured in

Oct 2010

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