Mix raspberries with sugar
Boil until soft and sugar has melted
Put the mixture into a bender and make a puree
Filter the raspberries seeds out
Boil the seedless mixture until 1/3 of the initial quantity
Add lemon juice
Leave it aside until cold enough to add the yogurt (or place the saucepan into a bowl with cold water to speed up the process)
Mix in the Greek yogurt and blend well
Transfer to a deep freezer
Blend the ice cream every 20-30 min for the first 2 hrs to avoid ice flakes formation
Leave in the freezer for a few hours (or overnight)
Optional: add fresh fruit, almonds flakes and yogurt when serving.
Enjoy your delicious homemade raspberry Greek yogurt ice cream!