Sheep's milk or even buffalo yoghurt gives a unique flavour
here, but you can use regular yoghurt instead.
4blood oranges, thinly sliced1 cup (loosely packed)mint leaves, to serveFrozen sheep’s milk yoghurt1 kgsheep’s milk yoghurt250 mlmilk300 gmcaster sugar100 gmliquid glucoseMint syrup80 gmwhite sugar½ cup (firmly packed)mint, coarsely torn
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.)
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.
Divide orange among serving glasses, drizzle with mint syrup, scatter with mint leaves and serve with scoops of frozen sheep’s milk yoghurt.