Lemon and pistachio sherbert with strawberries

Lemon and pistachio sherbert with strawberries

Ingredients of Lemon and pistachio sherbert with strawberries

275g (1 1/4 cups) caster sugar

2 tablespoons 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

2 tablespoons lemon juice

500g strawberries, hulled, quartered

Preparation of Lemon and pistachio sherbert with strawberries

Place sugar, glucose, zest and 125ml (1/2 cup) water in a small saucepan and bring to the boil over medium heat, then simmer for 5 minutes. Remove from heat and leave to cool. When cool, whisk all but 80ml (1/3 cup) syrup into yoghurt. Using an electric mixer, whisk cream until firm peaks form, then fold into yoghurt mixture with pistachios and biscuits.

Spoon sherbet mixture into milk carton, staple top tightly closed, then freeze carton on its side overnight. Refrigerate reserved syrup.

To serve, combine reserved syrup, lemon juice and strawberries in a bowl.

To remove sherbet from carton, cut the top with scissors, then tear away sides. Serve sherbet slices with strawberries and syrup.

Notes and Tips for Lemon and pistachio sherbert with strawberries

Start this recipe a day ahead.

Liquid glucose is available from the baking section of supermarkets.

The milk carton makes a perfect mould. Alternatively, use a 1-litre capacity terrine mould or loaf tin.

Source: Taste.com.au