Double Berry Frozen Yogurt
adapted from David Lebovitz
makes about 1 qt (1 litre)
1 pound (450g) fresh/frozen strawberries & blackberries
2/3 C (130g) sugar
2 tsp vodka or kirsch (optional)
1 C (240g) plain yogurt or greek yogurt
1 tsp freshly squeezed lemon juice
Slice the berries into small pieces. Toss in a bowl with the sugar and alcohol, if using, stirring until the sugar begins to dissolve. Cover and let stand to room temp for 1 hr, stirring often.
Puree the berries and their liquid with the yogurt and lemon juice in a blender/food processor until smooth. If you wish, press the mixture through a sieve to remove any seeds.
Refrigerate for 1 hr, then freeze in your ice cream maker according to manufacturer’s instructions.