5 Ingredients or Fewer

Raspberry Rose Frozen Yoghurt

July  7, 2011
0 Ratings
  • Serves 8
Author Notes

My teenage daughter recently toured west coast colleges and called me up, breathlessly on the 2nd day , declaring Cal Berkeley, to be the college for her . Why ? Because she had just eaten the best meal of her life followed by the most "insane" rose- flavored vanilla raspberry swirl ice- cream. Needless to say, while advising her that local restaurants should not be at the most important criteria in choosing a college ( proud as I am of the foodie I have produced ) I set out to recreate this ice- cream which I turned into frozen yoghurt, to serve her in the hope that she would always remember that good food is never from home. —foodfanatic

What You'll Need
  • 1 pint Fresh raspberries
  • 1 teaspoon Rose water
  • 2 cups Organic vanilla yoghurt
  • 8 Sugar cubes
  • 3 Raspberries
  1. Purée raspberries in a food processor with the rosewater. Fold into the yoghurt. ( If you give yoghurt a quick whisk before you will be able to create a beautiful swirl ). I didn't so I had whisk until smooth. Either way, the color is gorgeous . Freeze for 2 hours, then process in a food processor and freeze again or pour into popsicle molds and then freeze .
  2. I serve this 2 ways (I will submit 2 photographs )I use a small ice cream scoop to scoop balls of the frozen yoghurt into bowls or these great chocolate cups I found and sprinkle with raspberry sugar and black sesame seeds. Or I fill ice- cream popsicle molds and freeze.
  3. To make the raspberry sugar, blitz the sugar cubes and raspberries in a mini food processor.
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  • foodfanatic
  • hardlikearmour
  • kitkat

3 Reviews

kitkat March 27, 2014
Just checking, if you can remember that far back, do you only need the sugar cubes if you are making the raspberry sugar separately? If so, how many raspberries would you add to the sugar cubes? Many thanks! We have just starting making yoghurt at home so this is an excellent way to use it.
foodfanatic July 8, 2011
It really is . I meant to say 'never far from home' but too late to edit .

hardlikearmour July 7, 2011
I love the combo of raspberry and rose, and your recipe seems simple and delicious.