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
- 80 gm white sugar
- ½ cup mint, coarsely torn (firmly packed)
- 1For 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.)
- 2Meanwhile, 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.
- 3Divide 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