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<p>Makes 1 liter<br />Ingredients</p>
<p>350 ml water<br />225 g casting sugar<br />3 tbsp liquid glucose<br />2 tbsp lemon juice<br />250 g fromage frais<br />3 tbsp cr&eacute;me fraiche<br />3 tbsp natural yoghurt<br />3 tbsp double cream</p>
<h3>Method</h3>
<ol>
<li>Put the water, sugar and glucose in a heavy-based saucepan over a low heat. Once the sugar has dissolved bring to the boil and cook for 3 minutes. Cool, then stir in the lemon juice. Chill.</li>
<li>Beat the fromage frais, creme fraiche, yoghurt and cream together in a bowl until smooth and creamy. Cover and chill.</li>
<li>When ready to freeze, add the syrup to the fromage fraiche mixture and stir to combine.</li>
<li>Churn in an ice cream machine until almost firm, then transfer to a solid plastic container, seal and freeze.</li>
</ol>
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<p>Keywords: Sorbet,fromage frais,<span data-dobid="hdw">haute cuisine</span></p>
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