Lingonberries and cranberries are similarly tart so I chose to combine them in this frozen yoghurt.
To make this frozen yoghurt first soak ½ a cup of dried cranberries in ¼ of a cup of vodka, preferably overnight. Make a sugar syrup by heating 2 parts sugar to one part water until dissolved. Combine 2 cups of full fat Greek yoghurt with ½ a cup of lingonberry jam (if you can’t find this try Ikea!), the soaked cranberries, any remaining vodka and ½ – ¾ a cup of full-fat sour cream (to increase the fat content) and ½ a cup of sugar syrup. Stir well to combine, churn by your favourite method and freeze. I served mine with a biscuit crumb.
michelle picker cooks 