2 cups plain or vanilla yogurt (I used Nancy’s Organic Honey Yogurt)
2 cups fresh raspberries
1/2 cup sugar (or more to taste)
1/2 to 1 cup whole milk
Smash the raspberries and mix with the sugar. Let macerate for at least one hour, preferably in the refrigerator since the ingredients should be cold. Once the sugar is dissolved, blend with the yogurt. Add milk if the mixture is too thick. Pour into the ice cream maker per the machine’s instructions.