I love frozen yoghurt almost as much as I love ice cream, which you’ll know, if you’ve read this blog before, is rather a lot. Natural yoghurt is one of the top ten ingredients I couldn’t live without, up there with the high and mighties like butter and herbs. I eat it strained and spread on toast; in curries and with curries; in dips; slaws; through rice with pickle, or just plain from the tub, dolloped on ripe, honeyed chunks of mango.
Last night I turned to it again; the past couple of evenings have been cloying and muggy here in London and I needed the sharp, bright tang of frozen yoghurt. Despite fro-yo being surprisingly rich given that it’s just, you know, yoghurt, it boasts natural sourness, making it fresher and lighter than ice cream and much more desirable, to me at least, in the stickiest of weather.
This basic recipe consists of just yoghurt and sugar, plus any flavouring or embellishment that takes your fancy. I had a jar of sour cherry jam knocking about, so I stirred in a couple of tablespoons for a Middle Eastern flavour reminiscent of heady Arabian nights.
Sour Cherry Frozen Yoghurt
2 x 500g tubs full-fat Total natural yoghurt (Total is my preferred brand as I find it creamier than most)
75g caster sugar
2 tablespoons sour cherry jam
Mix the yoghurt well with the sugar. Transfer to an ice cream machine and churn until frozen. Decant into a tub and swirl through the jam. Freeze for an hour or so before serving.