Blackberry Frozen Yogurt

Once again, I’ve got a huge backlog of recipes to post, but I plan to take some time off for the holidays. I’ll try to do a blitz in the next few days, so bear with me! I decided to start with this delicious frozen yogurt recipe. I got it on Orangette, but it’s originally a recipe by David Lebovitz. (On a side note: next month, I will be taking a cooking class with David Lebovitz, who will be passing through Texas; and once he saw how excited I was at the prospect, the Engineer decided to make it my birthday gift!)

I used Greek yogurt for this recipe, because I prefer the consistency in frozen yogurt (otherwise, I prefer to strain the yogurt overnight), and because I found some that I can digest without a problem. It’s not whole milk, but it worked just as well. The blackberries were from Mexico, so they weren’t exactly local, but almost! The Engineer isn’t too fond of berries, but I absolutely loved the fresh taste of this frozen yogurt, and so did my parents (who were in town last week to visit us).



1 lb fresh blackberries, rinsed
¾ cup sugar
2 tsp vodka
1 cup plain whole-milk yogurt (Greek or strained overnight)
1 ½ tsp fresh lemon juice

In a medium bowl, toss the blackberries with the sugar and vodka, stirring until the sugar begins to dissolve. Cover, and let stand at room temperature for 1 hour.




In a blender, process the blackberries and their liquid with the yogurt and lemon juice until smooth. Place a mesh sieve over a medium bowl, and pour the mixture through the sieve to remove the seeds. Taste. It should be a little too sweet at this point, but that’s good; it will taste less sweet when frozen.




Refrigerate the mixture for one hour. Then freeze in your ice cream maker according to the manufacturer’s instructions.