This is a great treat on a hot day! Today the high was 96 degrees, so I was really ready to have something nice and cool. I adapted this from a recipe in Martha Stewart Living. The raspberry and lime flavors go so well together…it’s really refreshing! If you want this freeze to be really thick, use frozen raspberries that are just slightly thawed (that’s how I made it–it will be harder to blend, though). For a thinner consistency, use fresh or completely thawed raspberries as the recipe indicates. This makes 4 servings.
- 2 1/2 pints fresh raspberries (about 7 cups) or the same amount of frozen raspberries, thawed
- 1 pint (2 cups) raspberry sorbet, softened
- 1/3 cup lime juice
- 2 cups vanilla frozen yogurt, softened
Place 5 1/2 cups of the raspberries, the raspberry sorbet, and lime juice in blender. Pulse a few times, then puree until smooth (if you’re making this with slightly thawed frozen raspberries, you’ll need to alternately blend and stir mixture with a spatula because of the thickness). Then add the softened frozen yogurt and puree, stopping and stirring with spatula as needed. Stir 1 cup of raspberries into the mixture.
Pour or spoon into glasses, and garnish with remaining raspberries. Serve immediately. If you have time, it’s a nice touch to chill your serving glasses in the freezer or refrigerator for a few minutes before filling them with the freeze–it helps keep this treat extra cool while you’re enjoying it!