Lovely and refreshing....
1. Place a nylon sieve over a mixing bowl and push the raspberries through using a wooden spoon to remove the seeds and make a thick pulp.
2. Blend in the honey and stir in the yogurt.
3. If you have an ice cream maker, churn the mixture according to the manufacturer’s instructions. Alternatively, pour the mixture into a freezer container and place in the freezer for 1-1 ½ hr or until beginning to freeze round the edge of the container.
4. Scrape the frozen mixture from the edge and beat into the mixture to break up the ice crystals. Return to the freezer for a further 1hr and repeat the scraping and beating.
5. Return to the freezer and freeze for 1 ½ hr until thick and slushy. Mix again and put back in the freezer for up to 2hr.
5. To serve, beat the mixture again and then using a small ice cream scoop, scoop small the softly frozen mixture into serving dishes. Sprinkle with a few toasted flaked almonds and decorate with mint. Serve immediately.
Note: prolonged freezing of this mixture will turn it solid and make it difficult to scoop.
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