Homemade roasted raspberry frozen yogurt captures the essence of summer raspberries beautifully. Recipe adapted from David Lebovitz.
- 1 pint fresh raspberries
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
- Tiny pinch sea salt
- 1 cup plain whole milk yogurt
- 2/3 cup turbinado sugar
- 2 tablespoons kirsch or vodka
- 1 tablespoon fresh squeezed lemon juice
- Chocolate shavings for garnish (optional)
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Heat your oven to 400 degrees F. Wash and dry the raspberries, and toss them with balsamic, maple, and sea salt. Spread on a smallish rimmed oven-proof pan (a 9-inch cake pan works wonderfully). Roast for 30 - 35 minutes, or until the juices are bubbling but not burning, and the tops of the berries have started to brown just a bit. Use a spatula to turn the berries halfway through. Set aside to cool.
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Once the berries are fairly cool, scrape the berries and all of the juices into your blender. Add all remaining ingredients, and pulse until pureed. If you'd like, press mixture through a mesh strainer to remove seeds. Chill mixture 3 hours, or set container into an ice bath to chill faster.
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Process according to your ice cream maker's instructions. The frozen yogurt will be quite soft even after a good churning. Spoon into your preferred ice cream container (I use a metal loaf pan with a lid) and freeze for at least 6 hours to cure. If you are pressed for time, throw a few little bowls in the freezer too to keep your not-quite-cured frozen yogurt cold.
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Serve with fresh berries and bittersweet chocolate shavings.