AT A GLANCE
Sheep's milk or even buffalo yoghurt gives a unique flavour here, but you can use regular yoghurt instead.
|01||For frozen sheep’s milk yoghurt, place yoghurt in a bowl, whisk in milk and refrigerate until required. Combine sugar, glucose and 200ml water in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar. Cool slightly (5-10 minutes), whisk through yoghurt mixture and refrigerate until chilled (20-40 minutes). Freeze in an ice-cream machine and keep frozen until required. Makes about 1.75 litres. (Soften slightly at room temperature before serving.)|
|02||Meanwhile, for mint syrup, bring sugar and 80ml water to the simmer in a small saucepan over medium heat, stirring to dissolve sugar (1-2 minutes). Add mint, set aside to cool, then strain.|
|03||Divide orange among serving glasses, drizzle with mint syrup, scatter with mint leaves and serve with scoops of frozen sheep’s milk yoghurt.|