Prep 20 mins
Cook 3 hrs
This looks SO good. I have not tried this yet, but I think I'm going to buy an ice cream maker real soon so I can! Recipe from Woman's Day.
- 2 pints fresh blueberries (4 cups)
- 3⁄4 cup pomegranate-blueberry juice or 3⁄4 cup purple grape juice
- 3⁄4 cup sugar
- 1⁄3 cup honey
- 1 lb strawberry, hulled and quartered (3 cups)
- 1 cup 2% low-fat Greek yogurt
- 2 teaspoons vanilla extract
- assorted berries, for serving (optional)
- Greek yogurt, for serving (optional)
- honey, for serving (optional)
- You'll need an ice cream maker and 2 1-quart plastic containers with lids.
- Mix blueberries, juice, sugar and honey in a large deep skillet or Dutch oven.
- Bring to a boil (mixture will boil up high) and boil, stirring once or twice, 5 minutes until blueberries have almost broken apart completely.
- Remove from heat; stir in strawberries.
- Cool 15 minutes, stirring twice.
- Puree in 2 batches in blender.
- Stir and press through a fine-mesh strainer set over a 2-quart measure or bowl.
- Whisk in yogurt and vanilla until blended (you'll have 8 cups).
- Refrigerate at least 2 hours or until cold.
- Put 2 1-quart plastic containers with lids in freezer.
- Freeze 4 cups mixture in ice cream maker following manufacturer's directions, until soft-set.
- Spoon sherbet into 1 container from freezer; put in freezer.
- Pour remaining 4 cups mixture into ice cream maker, freeze until soft-set, then spoon into other cold container.
- Put in freezer.
- To serve: Soften slightly at room temperature.
- Put scoops in dessert bowls; add fresh berries and a dollop of yogurt drizzled with honey.
- Plan ahead: You can make through step 3 up to 1 week ahead.