Watermelon and raspberry fro-yo

Ingredients

• 1 large (about 2kg) watermelon  
• 2 cups (500ml) PnP double-cream pomegranate and raspberry yoghurt 
• ⅔ cups (160ml) honey  
• 2 punnets (100g each) raspberries  

Method

1. Slice watermelon and discard the skin. 
2. Cube and deseed pink flesh so you have a total of 1.5kg (about ¾ of a watermelon). 
3. Blitz watermelon cubes in a jug blender or with a handheld blender to make juice. 
4. Strain through a fine-mesh sieve, discarding fibrous residue. 
5. Blitz reserved watermelon juice, yoghurt, honey and raspberries until smooth. 
6. Pour into a 3.5L sealable container and freeze for 8 hours or overnight. 
7. Blitz mixture a few hours before serving and freeze until firm (at least 3 hours). 
8. Scoop for serving or blitz a third time just before serving for a soft-serve consistency.  

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