Raspberry rose frozen yogurt

I received a copy of Yumna's new cookbook, "The Feel Good Foodie," and I must say, if you adore Middle Eastern cuisine and Arabic flavors, this book is a treasure trove. One recipe that caught my eye was the Raspberry rose Fro-Yo—a perfect quick summer dessert that’s as delightful to make as it is to eat.

This fro-yo is a breeze to prepare, requiring just four simple ingredients. The tangy yogurt perfectly enhances the natural sweetness of the raspberries, creating a harmonious blend of flavors. with a delicate floral note from rose water that elevates the entire dish, making it irresistibly refreshing.

Imagine a sweltering summer afternoon, and you crave something cool and light. This fro-yo is your answer. Its creamy texture and vibrant taste will keep you coming back for more. Not only is it delicious, but it also embodies the essence of Middle Eastern desserts—simple, elegant, and full of flavor.

The Rose Raspberry Fro-Yo is just a glimpse of the delightful journey her book offers.

Ingredients:

(300g) 2 cups frozen raspberries

(480g) 2 cups whole-milk Greek yogurt

1 (14-ounce) can sweetened condensed milk

1 tablespoon rose water

⅛ teaspoon salt

In a food processor, add the raspberries, yogurt, condensed milk, rose water, and salt. Process, scraping down the sides as needed, until extremely smooth, about 2 minutes.

Transfer the fro-yo to a storage container and freeze, tightly sealed, until firm, at least 4 hours and up to 1 month. Let thaw for 5 minutes at room temperature before scooping and serving.