Raspberry lemon frozen yogurt


(serves 4 to 5)

Recipe source: own creation

700 g yoghurt (1.5%)
120 ml lemon juice (freshly squeezed))
120 ml of agave syrup (or honey)
350 g raspberries (fresh, even better: frozen)


Mix yogurt with the lemon juice (if you do not like lemons, omit lemon juice), mix well, then add agave syrup (or honey to taste). Mix well again, until you get a creamy texture.

Then pour the yogurt mixture into a plastic container and freeze it. Take the container after 1 hour out of the freezer, stir well to prevent ice crystallization. Repeat 2-3 times (every hour). Keep the yogurt mixture in the freezer until just before serving.

If you have an ice machine: Pour the well mixed yogurt mixture into the ice machine container, let it do its work, and wait for the frozen yogurt to be finished in about 40 minutes.

Before serving, garnish with mint (optional) and raspberries (or other berries), and enjoy!

The yogurt is not too sweet, the raspberry and lemon sourness dominates. If you would like a sweeter version, just reduce or omit the lemon juice and add more agave syrup or honey.