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<p>Makes 1 liter</p>
<h3>Ingredients</h3>
<p>350 ml water</p>
<p>225 g casting sugar</p>
<p>3 tbsp liquid glucose</p>
<p>2 tbsp lemon juice</p>
<p>250 g fromage frais</p>
<p>3 tbsp cr&eacute;me fraiche</p>
<p>3 tbsp natural yoghurt</p>
<p>3 tbsp double cream</p>
<h3>Method</h3>
<p>1. 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.</p>
<p>2. Beat the fromage frais, creme fraiche, yoghurt and cream together in a bowl until smooth and creamy. Cover and chill.</p>
<p>3. When ready to freeze, add the syrup to the fromage fraiche mixture and stir to combine.</p>
<p>4. Churn in an ice cream machine until almost firm, then transfer to a solid plastic container, seal and freeze.</p>
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<p>Keywords: Sorbet,fromage frais</p>
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