- 1kg natural yogurt
- 300g trimoline
- 500ml stock syrup
- juice of 5 lemons and zest
pebble beach yoghurt sorbet
peter Jackson
5th December 2011
pebble beach yoghurt sorbet
boil stock syrup and trimoline
add yogurt and lemon juice and zest
Allow to rest in fridge over ni...
Ingredients
Method
boil stock syrup and trimoline
add yogurt and lemon juice and zest
Allow to rest in fridge over night
Next day, pass, churn
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