- serves 2 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 2 tall glasses, pre-chilled in the fridge or freezer
- 200 g crushed ice
- 160 g thick yoghurt
- 250 ml apricot nectar
- good squeeze of lemon
- ¼ cup roughly crushed pistachio
Instructions
Take your glasses and spoon 2 big spoons of crushed ice between them. Divide the yoghurt among the glasses. Take half the pistachio and divide this between each glass.
Add another 2 spoons of the ice and then a good squeeze of lemon over the top.
Pour over the apricot nectar and then add any remaining ice. Finish with the remaining pistachio.
Serve immediately with a long spoon and a straw and watch as the nectar slowly seeps to the bottom of the glass.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
This recipe is part of The seasonal cook: Apricot column. View previous The seasonal cook columns and recipes.
Always on the hunt for the next vegetable to pickle, follow O Tama Carey on Instagram.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
