On with the frozen yogurt experiments. I made two litres of the treated milk yogurt, so have enough for four flavours. Flavour three is based on the last of my home-grown gooseberries from the previous house. I have elderflower cordial in the fridge, so rather than adding sugar syrup I added the cordial. I used Genepi Grad Tetra Bigallet liqueur, bought from a lovely shop in Bourg St Maurice when we did our campervan skiing trip earlier this year. This liqueur is 50% Vol., so only used 1.5tsp for the whole batch. It still made the mixture soft scoop straight from the freezer, so even less is necessary at these concentrations.
The flavour is light and zingy, and the colour a subtle pale green. It would be very good served with almond tuille.
400g yogurt - mine is lactase-treated channel island full fat milk
300g english gooseberries, cooked and sieved to remove the seeds
100ml elderflower cordial
1.5tsp Genepi liqueur
After tasting the mixture, and before freezing, I also added 4 tsp of sugar. Decide for yourself if the mix is sweet enough; it will depend on how sweet your gooseberries are.
Mix gooseberry puree with other ingredients. Pour into ice-cream maker. When beginning to firm, transfer to freezer safe container and freeze until wanted.