Coole Swan Raspberry Frozen Yoghurt Shooter


  • 70ml Coole Swan
  • 340g Greek Yoghurt
  • 30g Icing Sugar
  • 2 Punnets Fresh Raspberries
  • 2 tbsp Caster Sugar
  • 10ml Lemon Juice


  • Mix the greek yoghurt, icing sugar and Coole Swan together in a bowl.  Place the mixture  in a container in the freezer for 8 hours (mixing with a fork every few hours to break down the ice crystals.)
  • In a bowl mix half the raspberries with the caster sugar and lemon juice and muddle them using the back of a fork and set aside.
  • To assemble, spoon the frozen Coole Swan yoghurt into prepared cold glasses, spoon on the raspberry coulis and top with fresh raspberries