Frozen Raspberry Yoghurt recipe

Preparation Time: 2 hours | Cooking Time: 5 minutes

Raspberries combine with yoghurt, raspberry liqueur and rosewater in this fantastic frozen raspberry yoghurt recipe. Serve in the summer months with a splash of limoncello.


  • 500g raspberries
  • 500g Greek yoghurt
  • 4 tbsp. raspberry jam
  • 2 tbsp. rosewater
  • 2 tbsp. raspberry liqueur
  • 5 tbsp. icing sugar


  1. Put the raspberries and jam into a saucepan and cook for 5 minutes or until soft and pulpy. Pass through a sieve.

  2. Stir in the rosewater and liqueur. Whisk in the yoghurt, then whisk in the icing sugar.

  3. Pour into an ice cream maker and freeze according to instructions.

If you like, keep some of the raspberry mix behind so that you can use it as a swirl. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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