The weather is still toying with full-blown spring, but I'm trying to build up a repertoire for my ice cream maker before the 90-degree weather hits. My preference for desserts tend to lead towards the fruity anyway, but this yogurt was to die for. This had such a different taste from store-bought frozen yogurt--very bright and fresh. I already had some frozen raspberries in the freezer, so I knew I would be making this right away. Look at that gorgeous color! And that's without any artificial colors or preservatives or anything! And the taste is tangy and summery but creamy at the same time. This would be beautiful served to company with a little mint leaves right on top.
My grocery store did not carry the type of Greek yogurt that I needed, so I bought regular whole-milk yogurt and drained it through a cheesecloth-lined mesh sieve over a pot for a few hours, until it was the texture of sour cream.
Raspberry Frozen Yogurt
- 2 cups Greek yogurt
- 2.5 cups fresh or frozen raspberries
- 1 tsp kirsch (or vodka if you don't have kirsch)
- 3/4 cup sugar
- Juice of 1/2 lemon
In a blender, puree all ingredients. If you want to remove the seeds, push the pureed ingredients through a strainer. Chill for 1 hour, then freeze in ice cream maker according to manufacturer’s directions.