Frozen Berry Yoghurt

Instructions

• 1

  Place the strawberries, raspberries, lemon juice and sugar in a saucepan. Stir over medium heat for 2 minutes until the sugar has dissolved. Bring to the boil. Simmer gently for 3 minutes without stirring. Remove from the heat. Let it cool for 10 minutes.

• 2

  Pour the berry mixture into a blender or food processor and blend or process until smooth. Strain the mixture into a measuring jug, pushing the mixture through the sieve. Dispose of the solids remaining in the sieve. Cover and refrigerate for 2 hours until chilled.

• 3

  Stir the berry mixture into the yoghurt.

• 4

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 5

  Once the yoghurt is frozen, transfer it to a freezer-safe container, just large enough to contain the yoghurt. Freeze for 3-4 hours or overnight for firmer yoghurt.

• 6

  Spoon into bowls and serve.

• 7

  Store yoghurt in the freezer for up to 2 weeks. The yoghurt will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.