Ingredients
600g of Sessay strawberries, washed, hulled and pureed
250ml of water
250ml caster sugar
150ml local natural yoghurt (we use yoghurt from Whixley near York)
A few mint leaves for garnishing
Method
- Put 250ml of water and 250ml of caster sugar in a pan.
- Boil until all the sugar has dissolved and pour over the strawberries immediately.
- Blend together with the yoghurt using a small stick blender and pass through a sieve.
- Serve chilled with a mint leaf to garnish.