Cherry sorbet yoghurt

Cherry sorbet yoghurt
For the yoghurt:
A litre of full-fat milk
1 starter culture
For the cherry sorbet:
120 g cherry sorbet
Let the cherry sorbet melt.

Carefully mix the milk with the starter culture. Add the melted cherry sorbet and mix thoroughly. Spoon the mixture into the jars. Place the jars in the yoghurt maker for 8-10 hours, depending on the desired consistency. Subsequently leave to firm up in the refrigerator for 8 hours.

Try your favourite fruit sorbet.