I’m not sure what category of frozen dessert this falls under, because there is yogurt in it, obviously, but apparently it follows the rules governing sorbets, too? I don’t really know. All I do know is that a) it freezes really solid, and b) it’s delicious and a fabulous colour (which doesn’t really come through as well as it could in my sub-par photo). Plus, it doesn’t have that whole thing of custard-making and tempering and whatnot. It’s pretty much ready to go as long as you have an ice cream maker.
This is another recipe whose provenance I don’t remember! I think I’ve been digging into the older reaches of my recipe files lately, back before I had a foodblog and didn’t have to care about attribution. I do know that the original said to use whatever berries tickled your fancy, so I went crazy at the store and got strawberries, blueberries, raspberries, AND blackberries. I wound up kind of overbuying on berries, but is there really such a thing as overbuying berries? I used as much as I needed in the ice cream, and just ate the rest over the next few days. Summer.
Berry Frozen Yogurt Sorbet Whatever
4 – 5 cups mixed berries, whatever kinds you like (I definitely erred on the side of MORE BERRIES! and so should you; in fact, it’s not a bad motto for life)
1/4 cup sugar
1/4 cup water
1 1/2 tsp lemon juice
1/2 tsp cinnamon
6 oz container plain yogurt
Put all the ingredients except the yogurt in a pot and stir well, bashing at the berries a little.
Bring it to a boil.
Turn it down to a simmer and let it go for 10 minutes, stirring occasionally to break up berries (although this will be happening on its own as well).
Take it off the heat and leave to cool for 15 minutes.
When it’s reasonably cool, dump the mixture into a sieve over a ceramic or glass bowl and press it through with a potato masher (what?).
Stir in the yogurt.
Sling the bowl into the fridge overnight or at least for several hours, until thoroughly cold.
Freeze according to your ice cream maker’s directions.
Bear in mind that since this freezes particularly hard, you’ll probably want to take it out of the freezer a little in advance of when you intend to eat it, just so that you can scoop it rather than chip off shards of it. Mmm… shards.