Friday, 12 August 2016

Raspberries in Gin, with Greek Style Yoghurt

225 grams of Scottish raspberries, allowed to stand for 20 minutes in some London Gin, and a flat dessert spoonful of table sugar shaken over the top. Stir for a minute after adding the sugar, and cover the bowl. 

Decant into a serving bowl, and add two or three heaped dessert spoonfuls of Greek Style Yoghurt. A simple dish, but deliciously tart.  


Raspberries in Gin, with Greek Style Yoghurt

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