Blackberry frozen yoghurtPrint Recipe
- 1kg blackberries (fresh or frozen), plus extra to serve
- 80ml (1/3cup) water
- 30ml (2 tbsp) lemon juice
- 200g (1 cup) sugar
- 10ml (2 tsp) vanilla extract
- 1 litre Greek-style yoghurt
In a food processor, purée the blackberries with the water and lemon juice. Strain and reserve the pulp. Discard the seeds. Return the blackberry pulp to the blender. Add the sugar and vanilla and process until smooth.
In a large bowl, combine the yoghurt and blackberry mixture. Fill the cylinder of an ice-cream machine to the two-third mark and churn in the freezer according to the machine instructions. Refrigerate the remaining mixture until ready to freeze. If you don’t have an ice-cream maker, freeze the yoghurt in a large, shallow tray, stirring every hour to break up the ice crystals.
Transfer the yoghurt to a container and freeze for another 2 – 4 hours, then serve with the extra blackberries. If the yoghurt is too hard, refrigerate for 30 minutes before serving.