Citrus Vanilla Greek Yogurt Sorbet with Rosewater and Fresh Strawberries
I like to think of this dessert as a Persian sundae because of the combination of yogurt, citrus and rosewater. The only thing missing is a sprinkling of crushed, toasted pistachios, although in many ways I prefer the simplicity of the fresh strawberries and tangy yogurt all by themselves. Strawberries and cream are such a beloved combination, especially in the Spring when the berries are at their peak, and strawberry shortcake is part of my standard repertoire. This recipe is essentially a more refined version of that. The nuances of citrus and rosewater add floral notes that are quite lovely and unexpected. Should you choose to create a “shortcake” version of this, a baked meringue base is a good substitute for the traditional biscuit. It works well as a bed for the yogurt and keeps the lightness of the sundae in tact.
Recipe:
Ingredients:
1, 8 oz container whole milk Greek Yogurt
Zest of 1 orange
Zest of 1 lemon
Zest of 1 lime
½ C sugar
½ C water
1 vanilla bean, split and seeds scraped out
1 tsp rosewater
1 pint strawberries, washed, trimmed and quartered
1-2 Tbsp granulated sugar
1 Tbsp finely sliced mint leaves*
Method:
Heat sugar, water, vanilla bean and seeds together in a small saucepan just until sugar dissolves then remove from heat. Whisk yogurt and vanilla syrup together in a bowl to combine then strain mix through a fine mesh sieve. Stir citrus zest into yogurt base then turn mixture in an ice cream machine according to manufacturer’s instructions.
Meanwhile, toss strawberries, rosewater and 1 Tbsp of sugar together and allow to macerate in the fridge while the ice cream is turning. Before serving, fold in sliced mint.
To serve, scoop desired amount of frozen yogurt in a bowl and top with some of the strawberries and their liquid.
Wine Pairing:
Moscato d’Asti is a light, slightly sparkling Italian dessert wine with an intense floral nose. It is sweet, without being cloying, and has delicate flavors of orange peel and grape. One of my favorite producers, Nivole, is a superb pairing with this dessert because it does nothing to overwhelm the flavor profile in the sundae, but merely plays a supporting role.
