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
Put the raspberries and jam into a saucepan and cook for 5 minutes or until soft and pulpy. Pass through a sieve.
Stir in the rosewater and liqueur. Whisk in the yoghurt, then whisk in the icing sugar.
Pour into an ice cream maker and freeze according to instructions.