This refreshingly cool and fruity treat is quick to make and, of course, tastes delicious, especially when eaten soon after it’s frozen
500g (1lb 2oz) of ripe or frozen raspberries to make 250ml (81/2fl oz) of raspberry juice 100g (31/2oz) caster sugar200ml (7fl oz) Jersey cream100ml (31/2fl oz) yoghurt
First, juice the raspberries. To do this, first mash them up, then place them into a sieve and crush them through using a wooden spoon, making sure to catch the juice underneath in a bowl.
Mix in the other ingredients until smooth then pour out your lovely mixture into your ice-cream machine (I used the Gelato Chef 2200 from Magimix, available at John Lewis for £229). Then simply churn the ingredients until they are thick, then freeze.
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