Raspberries aren't just sweet. They're tart, a little citrusy, and the seeds have a bitter bite—all nuances that get lost when you add them to dairy. But bittersweet Campari and aromatic orange zest bring all the raspberry's core raspberry-ness right to the front of this frozen yogurt, which is tangy and fruity on first bite with a little nip of bitterness as it melts on your tongue.
Why this recipe works:
- Full-fat yogurt brings a balance of acidity, creaminess, and fruity flavor to the dessert.
- Orange zest and Campari bring back raspberry's citrusy, bitter flavors that are lost when the fruit is combined with dairy.
- The alcohol in the Campari makes this frozen yogurt especially soft and scoopable.
- 14 ounces (about 2 1/2 cups) raspberries
- 2 cups full-fat plain yogurt
- 1 cup sugar
- 3 tablespoons Campari
- 1/2 teaspoon orange zest from 1 orange
- Freshly squeezed lemon juice from 1 lemon, to taste
- Kosher salt
Combine raspberries, yogurt, sugar, and Campari in a blender and purée on high speed until smooth, about 30 seconds. Pour through a fine mesh strainer into a mixing bowl, pressing on the purée with a ladle to strain out the seeds. Stir in orange zest. Add lemon juice and salt in 1/4 teaspoon increments until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.
Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
ice cream maker, blender