Blitz the raspberries with the lemon juice in a mini processor. Tip into a sieve set over a bowl and use a ladle in a circular motion to push all the juices through.
Put the sugar and glucose in a small pan with 100ml water. Set it over a low heat for 2 minutes to dissolve the sugar – it may need a swirl. Mix into the raspberry mixture and whisk in the yoghurt. Transfer to a shallow container and freeze for 2 hours.
Remove from the freezer, then break up the mixture with a fork and use a mini processor to break down the ice crystals. Refreeze for about 2 hours, repeat once more and freeze again.
Pop it in the fridge 15 minutes before eating if it’s a bit hard to make it softly scoop-able.
Recipes and Photographs taken from Solo by Linda Tubby. Photography by Ali Allen (Kyle Books, £16.99).
