Greek Yoghurt with Orange Blossom Water
This recipe was given to me by Alicia Juanpere who owns a small boutique cooking school, Catacurian, in the Priorat region of Catalona. I spent a wonderful day with her recently, cooking traditional dishes in her kitchen in what used to be her grandparents house.
Choose the thickest yoghurt you can find for this simple dessert, a full fat one. If you use a lower fat version that has a higher water content, you will end up with something that is icy rather than creamy - just as delicious but better served as a granita (simply scrape it with a fork to create flakes of the ice).
- 120g full cream Greek-style yoghurt
- 6 teaspoons sugar
- julienned zest and the juice from ½ orange
- 1-2 tablespoons orange blossom water or more to your taste
Combine all the ingredients except the orange zest. (As orange blossom water can vary in strength it is wise to add this gradually, tasting as you go. Remember that freezing enhances the flavour so it’s wise to add less rather than more).
Place in the freezer for 2 to 3 hours, stirring occasionally.
Scoop into glasses and serve garnished with the zest.
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