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Ingredients
Method
A bit of this, a bit of that
- 100g sugar
- 450g Onken Fat Free Strawberry Yogurt
- 1 tsp vanilla extract
Step-by-step
- 1 Place the sugar in a pan with 125ml of water. Heat the mixture till the sugar dissolves. Place in the fridge till the syrup is chilled. Then mix the cold syrup with the yogurt and the vanilla extract.
- 2 Pour the mixture into a container, cover and freeze for at least 8 hours until firm.
- 3 Remove from freezer 5 minutes before serving. With an ice cream scoop that’s placed in hot water, scoop up the sorbet and serve.
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