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

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By Lisa Featherby
  • 20 mins preparation
  • 10 mins cooking plus draining, cooling, chilling
  • Serves 10
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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.


  • 4 blood oranges, thinly sliced
  • 1 cup mint leaves, to serve (loosely packed)
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 mint, coarsely torn (firmly packed)


  • 1
    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.)
  • 2
    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.
  • 3
    Divide orange among serving glasses, drizzle with mint syrup, scatter with mint leaves and serve with scoops of frozen sheep’s milk yoghurt.


Drink Suggestion: Grapy-fresh moscato. Drink suggestion by Max Allen

  • undefined: Lisa Featherby