- 400 g Greek yoghurt
- 150 ml maple syrup
- 250 g blueberries, (defrosted if frozen)
- 4 tbsp freeze-dried powdered acai
- 1 tbsp lemon juice
- 3 tbsp creme de cassis, (optional, but the alcohol will make it easier to scoop)
For the pistachio brittle
- 150 g granulated sugar
- 50 g pistachio nuts, chopped
Put the yoghurt, in a blender with the maple syrup, blueberries, acai powder and lemon juice. Blend on high speed for 1 minute or until very smooth.
Pass the mixture through a fine sieve to remove any seeds and bits of skin, then stir in the creme de cassis, if using. At this point, you can churn the sorbet in an ice cream maker before transferring it to the freezer.
To make it without, pour the mixture into a 1-litre plastic container, then cover and freeze for 2 hours. Put the semi-frozen sorbet back in the blender and blend for 20 seconds. Return it to the plastic tub and freeze for another hour before repeating twice more.
To make the pistachio brittle, put the sugar in a small saucepan and shake it into an even layer. Set over a medium-low heat. When the sugar starts to liquify round the edges, give the pan a gentle shake. Continue to heat, gently shaking or swirling the pan occasionally, until the sugar has all turned to liquid and has reached a light golden caramel colour.
Add the pistachios, swirl gently, then pour the mixture onto a non-stick baking mat or a piece of oiled baking parchment. Leave to cool and set, then break it into four pieces.
Remove the sorbet from the freezer 10 minutes before serving. Scoop it into bowls and garnish each one with a piece of pistachio brittle.