450g yoghurt Makes a base for 15-20 drinks
400g sugar
140ml lemon juice or 2 tsp citric acid
1 tsp vanilla essence
140ml lemon juice or 2 tsp citric acid
1 tsp vanilla essence
1 Place the yoghurt and sugar in a bowl over simmering water and whisk until smooth.
2 Continue whisking for 15 minutes or until it reaches 70-80C. Do not let it boil.
3 Remove from the heat and cool to room temperature. Whisk in the lemon juice (or citric acid) and vanilla essence to make the base syrup, which keeps well in the fridge.
4 To mix the drink, dilute a quantity of the syrup with four times the volume of water or soda water or sparkling water. Serve over ice.
Henry Dimbleby is co-founder of the healthy fast-food restaurant chain Leon
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