Double Berry-yogurt Sherbet

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 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)

Recipe

• 1 you'll need an ice cream maker and 2 1-quart plastic containers with lids.
• 2 mix blueberries, juice, sugar and honey in a large deep skillet or dutch oven.
• 3 bring to a boil (mixture will boil up high) and boil, stirring once or twice, 5 minutes until blueberries have almost broken apart completely.
• 4 remove from heat; stir in strawberries.
• 5 cool 15 minutes, stirring twice.
• 6 puree in 2 batches in blender.
• 7 stir and press through a fine-mesh strainer set over a 2-quart measure or bowl.
• 8 whisk in yogurt and vanilla until blended (you'll have 8 cups).
• 9 refrigerate at least 2 hours or until cold.
• 10 put 2 1-quart plastic containers with lids in freezer.
• 11 freeze 4 cups mixture in ice cream maker following manufacturer's directions, until soft-set.
• 12 spoon sherbet into 1 container from freezer; put in freezer.
• 13 pour remaining 4 cups mixture into ice cream maker, freeze until soft-set, then spoon into other cold container.
• 14 put in freezer.
• 15 to serve: soften slightly at room temperature.
• 16 put scoops in dessert bowls; add fresh berries and a dollop of yogurt drizzled with honey.
• 17 plan ahead: you can make through step 3 up to 1 week ahead.