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Raspberry and yoghurt sorbet

This raspberry and yoghurt sorbet is a sensational summer dessert using fresh, seasonal ingredients.


  • 1 kilo frozen raspberries
  • 300ml Indian style yoghurt
  • Zest & juice of 2 lemons
  • ½ bunch finely chopped basil or mint


  1. Place the frozen raspberries in a food processor a blend until smooth.
  2. Add the yoghurt, juice & zest along with the finely chopped mint or basil. Puree again until smooth.
  3. Place in the freezer to set. Serve as a refreshing dessert on a hot summer night.

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