Right. This really is the last recipe sparked by our recent jaunt to the Port Eliot Festival. Apologies for banging on about it so much but it was such a creatively lively event and sparked so many ideas.

I had some delicious frozen yoghurt from a stall called Hedgerow which I was keen to recreate. 

elderflower frozen yoghurt

I can’t normally get terribly excited about frozen yoghurt. Not the massively overpriced stuff on the highstreet anyway. I think it’s because I hate the way most of it is branded: a weird mixture of feminine guilt (“Dessert is so naughty! Have this sin-free treat!”) and sex, all tricked out in shades of hot pink and faux-flirty slogans. Ugh.


But Hedgerow weren’t doing any of those things and had an Elderflower & Honey flavoured yoghurt which sounded lovely. I bought a small serving and indeed it was.

I’ve made frozen Greek yoghurt a few times, just by stirring in honey and churning it in the machine. It comes out really creamy and is a great accompaniment to baklava. But this was more tangy and milky so I used Yeo Valley’s “Natural” yoghurt in my replication attempt.

This is super simple but makes a really light and refreshing dessert.


Elderflower & Honey Frozen Yoghurt (for two servings)


  • 200g plain natural yoghurt
  • 60ml elderflower cordial
  • 2tbsp honey


  1. Mix all the ingredients together and churn in an ice cream maker.
  2. Best eaten as soon as it’s ready with berries and a little more honey drizzled over the top. If you’re going to keep the yoghurt in the freezer take it out 20 minutes before serving so it has time to soften.

Ifs And Ands

  • Add a little lemon zest and juice. But be careful as the elderflower flavour is easily overwhelmed.
  • Cook berries with a little sugar and put them through a sieve to make a puree. Stir into the yoghurt instead of the cordial.