3 cups frozen “free flow” berries – raspberries, strawberries, blackberries or a mixture
1 cup Chelsea Icing Sugar (or a little more or less depending on the sweetness of the berries)
1 cup well chilled yoghurt (plain or fruit flavoured) or a cup of cream or milk

Place the still frozen berries and icing sugar in a food processor and process to a frosty puree. Add the yoghurt, cream or milk and blend to really mix it through. Serve immediately. This can be refrozen but it never quite reaches the perfect consistency again so it is best served straight away. Serve in tall parfait or wine glasses for a pretty presentation.