Name: Lemon and pistachio sherbert with strawberries
Yield: 1
Cuisine: greek
Ingredients: 275g (1 1/4 cups) caster sugar; 50.00 gm liquid glucose (see note); Finely grated zest of 3 lemons; 500g Greek Style Yoghurt; 250ml (1 cup) thickened cream; 100g pistachios, roasted; 8 sponge finger biscuits, cut into 1cm pieces; 1 litre milk carton (see note), rinsed; 42.00 gm lemon juice; 500g strawberries, hulled, quartered

Lemon and pistachio sherbert with strawberries

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Festive fruit and nut dessert perfect for Christmas.

Ingredients:

275g (1 1/4 cups) caster sugar
50.00 gm liquid glucose (see note)
Finely grated zest of 3 lemons
500g Greek Style Yoghurt
250ml (1 cup) thickened cream
100g pistachios, roasted
8 sponge finger biscuits, cut into 1cm pieces
1 litre milk carton (see note), rinsed
42.00 gm lemon juice
500g strawberries, hulled, quartered

Instructions:

In a small saucepan, combine sugar, glucose, zest, and 125ml (1/2 cup) water. Bring to a boil over medium heat, then simmer for 5 minutes. Remove from heat and let it cool. Once cooled, whisk all but 80ml (1/3 cup) syrup into the yogurt. With an electric mixer, whip cream to firm peaks, then fold into the yogurt mixture along with pistachios and biscuits.
Fill the sherbet mixture into a milk carton, seal the top securely with a staple, and place the carton in the freezer overnight on its side. Store the leftover syrup in the refrigerator.
Combine the reserved syrup, freshly squeezed lemon juice, and ripe strawberries in a bowl for a delightful serving.
Remove sherbet from carton by cutting the top with scissors and tearing away the sides. Serve sherbet slices with fresh strawberries and drizzle with syrup for a delightful treat.

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