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    Strawberry Yoghurt Shake

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    Strawberry Yoghurt Shake

    • Vegetarian

    Serves: 6 - 8


    • Raspberry sauce
    • 1 tablespoon orange flower water
    • 30g caster sugar
    • 300g raspberries
    • Strawberry ice cream
    • 600g strawberries
    • 1 tablespoon orange flower water
    • 1 tablespoon lemon juice
    • 115g caster sugar
    • 285ml whipping cream
    • 4 egg yolks
    • Strawberry lassi
    • 600g strawberries
    • 85g caster sugar, or to taste
    • 500g natural Greek yogurt
    • 100ml water, or to taste


    1. To make the ice cream, wash and hull the strawberries. Place in the food processor with the orange flower water, lemon juice and 55g of the sugar. Purée and leave in the blender while you make the custard.
    2. Pour the cream into a saucepan and set over a low heat. Bring it up to the boil, then remove from the heat. Whisk the egg yolks with the remaining 65g sugar until pale and thick, then slowly beat in the warm cream.
    3. Return the mixture to a clean saucepan and set over a low heat. Keep stirring until it thickens into a custard. Don't allow the custard to boil or it will curdle. Keep stirring and lift off the heat if it seems to be getting too hot. As soon as it is thick, pour the custard into the strawberry purée in the blender and whizz until well mixed. Transfer to a bowl. Once cool, cover and chill. Process the strawberry mix according to the instructions of your ice cream machine. Then transfer, covered, to the freezer until needed. It will need to soften in the fridge for 30 minutes before serving.
    4. Next make the strawberry lassi. Wash and hull the strawberries. Roughly chop and place in a liquidiser. Purée then add the yogurt, sugar and water to taste. Chill until needed.
    5. Finally, purée and sieve the raspberries. Sweeten to taste and mix in the orange flower water. When you are ready to serve, place about 2 scoops of ice cream in each glass, pour over some raspberry purée, followed by some lassi. Serve with a teaspoon.

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