3 c. frozen raspberries
1/2 pt. fresh raspberries
1 tbs. lemon juice
2/3 c. sugar
1/3 c. corn syrup
2 c. yogurt
1 tsp. lemon/lime zest (for kick) (optional)
1. Pick over, rinse, dry and put fresh raspberries in the fridge to cool.
2. Puree frozen raspberries.
3. Put them through a strainer to remove seeds (option, but a nice touch).
3. Add sugar and lemon juice and puree again.
4. Mix in corn syrup, then yogurt.
5. Freeze in well chilled (24-hour) bowl of ice cream maker, for 20-25 minutes. Add chilled fresh raspberries during last 5 minutes.
6. Remove frozen yogurt to quart sized plastic container and freeze for at least 2 hours before serving. If freezing for longer, considering "thawing" briefly (20-30 minutes) in refigerator before serving.
Makes a delicious, VERY raspberry, and definitely tart, treat. Be sure to use a zester to get very fine zest, as thinly sliced rind can get very hard during freezing.