eau de nil

to soothe the spirits
and cool down the body
during the daily (and the world's most unnecessary) power cuts
as july hovers at 39c


a frozen raspberry & blackberry yoghurt, best eaten the day it's made - but you must like sour.

100g raspberries
50g blackberries
1 tbsp apple juice concentrate
400ml greek-style yoghurt
3 tbsp double cream
1 tsp vanilla extract

using an ice cream maker: whizz berries with apple concentrate in a blender to make a puree, then pour into the ice cream maker, with the yoghurt, cream and vanilla extract. churn until frozen, then transfer to a freezer-proof container and freeze until needed.


to make by hand: mix yoghurt with the cream and vanilla extract. put in a freezer-proof container and freeze for 30 minutes.
meanwhile, whizz the berries with the apple concentrate in a blender to make a puree. take the yoghurt mixture out of the freezer and stir well with a fork to break up the forming ice crystals. mix in the fruit puree. freeze for another 1-2 hours until it starts to form crystals around the edges. stir with a fork, freeze for 2 hours and stir once more, then leave to freeze until needed. before serving, take the yoghurt out of the freezer and allow it to soften a little.







[june clark in 'jamie' magazine, february 2011]