Preparation time :5 minutes + freezing
500g pot Liberté Greek Style Natural Yogurt
100g caster sugar
Juice of 1 lemon
240g pack essential Waitrose Raspberries
2 tbsp icing sugar
1. Place the yogurt, caster sugar and lemon juice in a jug and whisk together. (If you are using an ice cream machine, continue with the note below.)
2. Spoon the yogurt mixture into a rigid freezer container with a lid and freeze for 1 hour until beginning to solidify. Beat with a fork or whisk to break up the solid pieces then refreeze for 30-60 minutes.
3. Place the raspberries in a bowl with the icing sugar and mash with a fork until pulpy. Fold in the mashed raspberries and freeze undisturbed for at least 1 hour. Remove from the freezer about 20 minutes before serving to soften.
If you are using an ice cream maker: After completing step 1, pour the yogurt mixture into the bowl and churn according to the manufacturer’s instructions until it starts to become a scoopable texture. Place the raspberries in a bowl with the icing sugar and mash with a fork until pulpy, then spoon the raspberry mixture into the yogurt mixture and fold through (trying not to over mix). Spoon this into a rigid freezer container with a lid and freeze for 2 hours. Remove from the freezer about 20 minutes before serving to soften.
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