Makes 850ml. Serves 6 to 8
Takes 30 minutes plus chilling and freezing.
This recipe is a fruity frozen yoghurt based on Istanbul’s street sellers’ and cafés’ summer thirst quenchers – sweet cherry juice and salty ayran (drinking yoghurt similar to Indian lassi) swirled in chilled glass containers – a glass of one or the other being served on request. Edwina (to her then Turkish boyfriend’s amusement/horror) used to request half and half from each vat to make a sour-ish cherry milkshake. This wonderful recipe is inspired by these combined flavours. An ice cream maker isn’t vital but helps make this frozen yoghurt more aerated
Fresh cherry juice is increasingly available in the fridge cabinets of supermarkets, though it is normally diluted with some apple juice. We have found an undiiluted version made by Biona on sale in Whole Foods in Kensington which may not need so much reduction.
200g Greek style yoghurt
350g goat’s milk yoghurt
600ml cherry juice
70g icing sugar, sifted