Raspberry Yogurt Ice

Ingredients

• 1 stalk lemon balm
• 1 tbsp powdered sugar
• 0.5 lemon
• 150 g frozen raspberries
• 100 g yogurt (1.5% fat; well chilled)

Instructions

1. 1.

   Wash the lemon balm, shake dry, pluck the leaves, setting a few aside for garnish.

2. 2.

   Finely chop the remaining lemon balm and blend with powdered sugar using an immersion blender.

3. 3.

   Squeeze 1 tbsp of juice from half a lemon and add to the sugar mixture.

4. 4.

   Add unthawed raspberries and yogurt, then briefly pulse in medium-fine mode to crush. Garnish with reserved lemon balm leaves and serve immediately.