Yoghurt sorbet

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Ingredients

  • 3 extra-large egg whites
  • 150g sugar
  • 720ml natural non-fat yoghurt

Use imperial measurements

Method

How to make Yoghurt sorbet

1) With a handheld mixer, beat the egg whites in a medium bowl until frothy. While still beating, slowly add the sugar and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment).

2) In another bowl, whisk the yoghurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions. Freeze in a one-litre container until ready to serve.

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