when life gives you lemons

.....make this!

A few weeks ago I had a craving for lemon sorbet - nothing like it in the hot weather! The brand I got, however, was a bit tangy after I'd had a few spoonfuls, and I found myself wishing it was a bit creamier. So I found a small tub of Total 0% Greek Yoghurt in the fridge, poured that in, and smushed it up a bit. It tasted wonderful!

We had friends around for dinner the weekend before last, and in the gorgeous muggy weather this was the only dessert I felt like, both in the making and eating of it! I made it a bit more special though, and served it in large wine glasses with biscotti and raspberry sauce! It was absolutely gorgeous, ideal for the summer dinner party.

I did, however, use the full-fat Total Greek Yoghurt when I made it for the dinner party, more for economy than anything, as it was a bit cheaper to get a big tub of that than 3 or 4 little tubs of the 0%. Gotta love this recession huh? You could always use the 2% or fat free Greek yoghurts if you can find them. It was perfectly nice with 0%.

Creamy Lemon Sorbet

You will need:

1 1.1 litre tub lemon sorbet (I used Sainsbury's brand)
1 500g tub greek yoghurt (you'll need most of it but won't need to use it all, you just add and taste as you go)

To serve:
1 punnet raspberries
A little icing sugar
Almond biscotti or almond bread


Leave the sorbet out to soften (about 1 hour). You don't want it melted - just very soft.

Put the sorbet (yes, the entire container) in a bowl. Add about half the Greek yoghurt. Put your handmixers on and blend it all together until it looks thick and creamy. Taste. If it needs more lemon, you can either add more sorbet (like I did, Sainsbury's had a deal of 2 for £3 so I got 2!) or some lemon juice. If it needs to be creamier, add some more yoghurt. This is all up to your own taste.

Once it is to your desired taste and looking lovely and thick and creamy, spoon the mixture back into the sorbet tub. Cover with the lid and return to the freezer. Freeze for at least a couple of hours.

You'll want to lick the bowl! :P

Blend the raspberries with the icing sugar with your hand blender. Set aside.

When you're ready to serve, depending on how soft the mixture is, either get it out to soften about 10 minutes before you want to serve or serve straight away (if you've made it that afternoon, for example, it will probably be fine to scoop out straight away).

Scoop the icecream into dessert glasses (it also looks great in large, chunky wine glasses!), dribble some raspberry sauce over the top, and stick one or two biscotti on the side.

I think this might be my new favourite dessert. Sticky date pudding won't be seen in my kitchen for a while :P


PS: The recipes over at this site look amazing - I'm making a shopping list and meal planner tonight for all the things I want to try on my next shopping trip!