This refreshing treat is inspired by doogh, a tangy, salty yoghurt drink. If you’d prefer its taste to be more like the original, add a generous pinch of salt. It can also be served as a float by placing two scoops in a glass and topping up with soda water
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 6 minutes |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 142 |
| Fat | 3.1g |
| Saturates | 1.9g |
| Protein | 35g |
| Carbs | 27g |
| Sugars | 25.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the sugar and hot water in a bowl and stir until completely dissolved.
Finely zest and juice the lemon. Finely grate the cucumber and squeeze out any excess liquid.
Place the yoghurt, herbs, simple syrup, lemon juice, zest and cucumber in a blender. Blitz until completely combined.
Place the mixture in an ice cream maker and process according to the manufacturer’s instructions. Alternatively, place the mixture in a zip-top bag and freeze. Then blend until smooth and creamy.
Place the mixture in a loaf tin, or resealable container, and freeze until firm.
