Add the frozen raspberries, Fage Total 5% yogurt, orange juice, sugar, orange liqueur, vanilla extract, and salt to a blender. Blend on high speed until completely smooth and creamy, about 1-2 minutes. The frozen raspberries will gradually break down as the blender runs, creating a thick, pourable base. I like to scrape down the sides halfway through blending to ensure everything combines evenly without any lumps of yogurt.

Pour the blended mixture from Step 1 through a fine-mesh strainer set over a bowl, pressing gently with the back of a spoon to extract as much of the smooth base as possible while leaving the seeds behind. This creates a silkier texture in your final frozen yogurt. Once strained, stir in the lemon juice to brighten the raspberry flavor and add a subtle tartness that balances the sweetness.

Transfer the strained mixture to your refrigerator or freezer for 10-15 minutes, just until it's cold to the touch but not yet frozen. A cold base churns more efficiently in an ice cream machine and produces better texture. I find that this brief chill also helps the flavors meld together nicely before churning.

Pour the chilled mixture from Step 3 into your ice cream machine and churn according to the manufacturer's instructions, typically 20-25 minutes. The mixture will gradually thicken and increase in volume as it freezes and incorporates air. Stop churning when it reaches a soft-serve consistency—thick, creamy, and just barely scoopable.

Serve the frozen yogurt immediately for a soft-serve consistency, or transfer it to a freezer-safe container and freeze for 3-4 hours until it reaches a firmer, scoopable texture. If freezing for storage, cover tightly with plastic wrap or an airtight lid to prevent ice crystals from forming on the surface.