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Raspberry and yoghurt iced sherbet
Makes 1 Desserts and puddings
Ingredients
- 125g raspberries
- juice of 1⁄2 lemon
- 60g caster sugar
- 1tbsp liquid glucose
- 4tbsp natural yoghurt
Method
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.
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