" Blackberry Lemon Frozen Yogurt "

" Blackberry Lemon Frozen Yogurt "

 By Chef Prashant Adsule.

A few weeks ago, during one of our many 100 degree days this summer, I picked up a quart of fresh blackberries at the farmers’ market thinking they would be perfect for turning into frozen yogurt. And they were! I added some lemon zest and Limoncello to give it some zing. The alcohol also helps to keep the frozen yogurt from freezing up too hard. Just try not to love the vibrant purple color of this frozen yogurt. It tastes as good as it looks.

If you have blackberries, this is a refreshing and fairly healthy way to cool off during these last few sweltering days of May !

I used Chobani 0%  yogurt because it’s what I had on hand. It worked fine, but I think 2% or even full fat Yogurt would yield a better texture and creamier frozen yogurt. Limoncello is an Italian lemon liquor that can be found at most liquor stores.

Ingredients:


3/4 cup sugar
zest of one lemon
handful of fresh mint leaves (optional)
2 cups yogurt
2 heaping cups (300g) fresh blackberries
2 teaspoons lemon juice
1 tablespoons Limoncello


Method:


1. Pulse sugar, lemon zest and mint leaves in food processor until sugar is damp and fragrant.
2. Add yogurt, blackberries, lemon juice and Limoncello. Process until uniform in bright purple color and texture.
3. Push mixture through a mesh sieve into a 4 cup container to remove seeds and leaves. 
4.Cover and chill overnight.

5. Churn in your ice cream maker according to instructions.