- 500g FROZEN FRUIT (RASPBERRIES OR STRAWBERRIES ARE BEST)
- 120g DORSET STRAINED YOGHURT
- 3tbsp AGAVE NECTAR OR HONEY
- 1tbsp LEMON JUICE
Add the frozen fruit, agave nectar (or honey), yoghurt and lemon juice to the bowl of a food processor.
Process until creamy, about 5 minutes.
You can adjust the ratio of fruit to yoghurt according to taste. The suggested ratio here makes for more of a sorbet.
Serve the frozen yoghurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.