A few weeks ago I made my first batch of frozen yogurt. The inspiration comes from Molly's blackberry frozen yogurt. And I sighed thinking that we almost ended up moving to Seattle instead of Atlanta a few months ago.
And I imagine myself picking buckets after buckets of the glorious blackberries, all free of charge. In reality, that doesn't happen. I have to pay 3 dollars for the half pint of blackberries from the grocery store. Sometime, when I am lucky, it costs me about 2 dollars.
Instead of paying more than I want to make Molly's blackberry frozen yogurt, I decided to make a mixed berries variation. I combined the strawberries, blueberries and raspberries that I have freezed in earlier summer with some fresh blackberries for my batch. I didn't measure the exact proportion of each fruits, just a little of everything to make up to 1 pound. Because I like the pairing of berries and Chambord, I added a generous splash to macerate the fruits. Greek yogurt is used instead of the normal whole milk yogurt, which in my humble opinion, gives the final product a creamier texture.
We have eaten almost 75% of the frozen yogurt before I realised that I haven't told you about this fantastic recipe! Having some leftover eclair shells from last month's Daring Bakers' Challenge, I scoop some frozen yogurt into the eclair shells for this entry. I reckon they make a pretty and delicious treat after a summer meal.
Mixed Berries Frozen Yogurt
inspired by Orangette's Blackberry Frozen Yogurt
1 pound fresh or frozen mixed berries
3/4 cup sugar
2 tsp Chambord
1 cup plain Greek yogurt
1.5 tsp fresh lemon juice
In a medium bowl, combine the berries with sugar and Chambord, stirring until the sugar begins to dissolve. Cover, and let stand at room temperature for 1 hour.
Using a blender, process the berries and the liquid that gathered in the bowl with the yogurt and lemon juice until smooth.Pass the mixture through a sieve into a medium bowl to remove the seeds. Taste the filtered mixture. You want it to be slightly sweeter than you like at this point,as freezing will dull the flavor later.
Refrigerate the mixture for at least one hour. Then freeze in your ice cream maker according to the manufacturer’s instructions.
Yield: 1 scant quart