Serves 3–4
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300–400g frozen ripe berries, either alone or in combination (raspberries, blackberries, blueberries and strawberries are all good)
125g natural wholemilk yoghurt or thick Greek-style yoghurt
2–3 tablespoons clear honey, depending on the sweetness of the berries
1 tablespoon lemon or lime juice
METHOD
1 Put all the ingredients into a food processor and whiz until very smooth.
2 Eat immediately or scrape into a plastic tub with a spatula, cover and freeze.
Tips and swaps
Using 3 parts very ripe frozen fruit to 1 part yoghurt, try these delicious combinations…
Mango and raspberry
Peeled mango flesh, a handful of raspberries, a squeeze of lime and yoghurt.
Peach and strawberry
Peeled and stoned peaches, strawberries, ¼ teaspoon vanilla extract and yoghurt.
Recipes & images taken from River Cottage: Love Your Leftovers by Hugh Fearnley-Whittingstall, published by Bloomsbury, Hardback $45.00. Out now!
