After a heavy meal I usually prefer something light and cold over sweets, so this is my go-to dessert for these occasions.
I just basically mash the frozen raspberries and stir in the yoghurt. Feel free to add some sugar or any other flavor to sweeten things up though.
Make sure to eat the sorbet (is this even qualified to be called a sorbet? – oh well) right away or store it in the freezer for later because it will melt away pretty fast if you don’t.
Sorbet seems like such a fancy word for something so easy, but what can I say – I quite enjoy the simplicity once in a while.
For 2 servings:
250ml (about a cup) of plain yoghurt
One box of frozen raspberries
Some sugar, vanilla or other frozen berries if you’d like