Picnic Essential: Frozen Yoghurt
Make your own!
Wow, what a weekend. Thanks to a gaping hole in the Ozone Layer, mega-beams of flaming hot sunshine spent most of Sunday afternoon making people either pass out, burn, or shriek their way to a skin bubbling grave in one of Britain’s many undiscovered deserts. It was excellent, and it was all thanks to mankind. Great big lovely mankind that might be in the grips of a potential arms race, and might be full of cretins with ironic haircuts and beards, but a mankind that also knows how to correctly spray a can of Right Guard to ensure better weather for the children of the future, so that they can at least enjoy Armageddon with a nice tan. Good for mankind. And good for Picnic Season too, because as the sunshine thunders down, all the coolest kids can be found piling drinks into a cool box, and thinly sliced meats into a lovely straw suitcase. Then there they lie, folding sensual treats into their mouths, laughing together, drinking together. Probably loving together. Unfortunately, the image is slightly marred by the mobs of Barbecue Boys in the background clumsily attempting to steamroller one another. A horrible, horrible bunch.
Still, to celebrate Picnic Season, we have flung open the Interestment Cook Book, and tracked down recipes so simple that even your stupid cat would understand them straight away. Today, Strawberry Yoghurt Ice Cream. The ultimate palate cleanser.
You will need:
1. 500g of delicious strawberries.
2. 125g of caster sugar.
3. 1 tbsp of lemon juice.
4. 200ml of full cream yoghurt.
5. 4 tpsp of milk.
6. The zest of one lemon.
Firstly, wash your strawbs, remove the green bits, then blitz them in a blender. Pass your puree through a fine sieve, then add about half of the sugar and all of the lemon juice to the mixture. Mix it all around. Then, in a completely separate bowl, put the yoghurt, the rest of the sugar, the milk, and the zest. Smash it all around with the best whisk you can find, then add the nice strawberry puree and mix it all together until it’s a lovely thick pink goo. Now just put it in the freezer, and leave it to turn into tasty frozen yoghurt. Bosh.