This recipe is a fruity frozen yoghurt based on Istanbul’s street sellers’ and cafés’ summer thirst quenchers – sweet cherry juice, and salty ayran (drinking yoghurt similar to Indian lassi) swirled in chilled glass containers – a glass of one or the other being served on request. Edwina (to her then Turkish boyfriend’s amusement/horror) used to request half and half from each vat to make a sour-ish cherry milkshake. This wonderful recipe is inspired by these combined flavours. An ice cream maker isn’t vital but helps make this frozen yoghurt more aerated. Fresh cherry juice is increasingly available in the fridge cabinets of supermarkets, though it is normally diluted with some apple juice. We have found an undiiluted version made by Biona on sale in Whole Foods in Kensington which may not need so much reduction.

200g Greek style yoghurt

350g goat’s milk yoghurt

600ml cherry juice

70g icing sugar, sifted

• Put the cherry juice in a small saucepan over a low heat, bring to boil and slowly simmer until reduced to 300ml. Allow to fully cool down

• When cool, whisk together the icing sugar and yoghurts until smooth, then slowly whisk in the cherry juice. Put in the ice cream maker for 40 or so minutes or freeze in a tub in the freezer, stirring mid way through the freezing time