Spanish · Dessert
Spiced Milk Sherbet
A Spanish-style spiced milk sherbet built on skim milk and Greek yogurt instead of cream, infused with cinnamon and lemon zest and lightened with condensed milk rather than added fat, then hand-frozen with a break-and-stir method for a fine, snowy texture.
$0
15 minsPrep
5 minsCook
260 minsTotal
EasyLevel
Nutrition per serving
120Calories
6.1gProtein
2.5gFat
19.3gCarbs
18.6gSugar
0.4gFiber
64mgSodium
9mgChol
1.4gSat Fat
235mgPotassium
181mgCalcium
0.1mgIron
0.6mcgVitamin B12
4.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Cream Sherry
local
Horchata de Chufa
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the skim milk gently with the cinnamon and lemon zest until just steaming, then remove from the heat and let the spices infuse for 15 minutes.
2
Strain the milk through a sieve into a bowl, pressing the zest to extract flavour, and discard the solids.
3
Whisk in the condensed milk, sugar and lemon juice until the sugar fully dissolves, then cool to room temperature.
4
Fold the Greek yogurt into the cooled milk mixture until completely smooth with no streaks.
5
Pour into a shallow freezer-safe tub and freeze for 1 hour, then remove and fork vigorously through the mixture to break up ice crystals.
6
Repeat the forking every 30 minutes for the first 2 hours of freezing to keep the texture fine and granular rather than icy.
7
Freeze for a further 2 hours until firm but scoopable, then serve in chilled glasses as 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g infused with spices and cooled skim milk
- 1.1 oz30g condensed milk
- 1.4 oz40g whisked smooth greek yogurt
- 0.4 oz10g sugar white
- 0 oz1g cinnamon ground
- 0.2 oz6g zested lemon
- 0.3 oz8g lemon juice
