Wednesday, September 26, 2007

Pretty in pink

The raspberry frozen yoghurt is even faster to make than the strawberry because there's no macerating necessary. Just throw everything in the blender and go.
It's surprising how long it takes to work it through a chinois to get the seeds out, though. I'll churn it in the morning.


  1. I made a raspberry sorbet in the blender. It was yummy! I didn't strain it~ but then I like those liffe seeds.

  2. Hi Sandi! Thanks for visiting. Your blog looks fun, too.

    I want to make fig ice cream next, and the seeds are supposed to stay in. I just find the raspberry seeds get between my teeth and stay there.