- 3 cups black raspberries
- 2 cups whole milk yogurt
- ¾ cup sugar
- 1 teaspoon lemon juice
- Place clean black raspberries in the bowl of a food processor and puree until the berries look soup-y and the seeds look to be the only solids. (about a minute and 30 seconds)
- Place a fine mesh strainer over a bowl. Pour the pureed berries into the strainer and press the mixture through the strainer until only the seeds remain. Discard the seeds.
- To the black raspberry puree, whisk in the yogurt, sugar and lemon juice until smooth. Cover with plastic wrap and cool in refrigerator at least 2 hours.
- Once cooled, pour into ice cream maker and freeze according to manufacturers directions.