So refreshing and tasty, perfect as a mouth cleansing dish.



Put the sugar in a small saucepan, add the water and gently heat, stirring to dissolve, until you have a syrup.

Add the rosemary leaves and crush them into the sugar syrup with a wooden spoon, to release their oils; raise the temperature so that the syrup reaches boiling point and then lower the heat, to simmer gently for 5 minutes more. Remove the pan from the heat and allow the contents to infuse in the pan for at least 4 hours or overnight.

Put the sugar syrup through a sieve over a large bowl and discard the rosemary. Add the yogurt and stir to mix then chill.

Churn in an ice cream maker according to the manufacturer’s instructions.

To Serve:

Serve in solitary splendour in little white bowls, garnished with a rosemary sprig, with little shortbread or almond biscuits; or serve with some fresh strawberries or poached fruit.

Recipe from Roast Lamb in the Olive Groves by Belinda Harley (Hardie Grant, £25.00)

Photography: Jonathan Lovekin


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