Berry Basil Greek Frozen Yogurt
approximately 4 cups
15 minutes + 30 minutes maceration + 2 hours freezing time
- 1 ½ cup (209 g) quartered strawberries, washed and hulled
- 1 cup (147 g) cherries, washed and pitted
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ¼ cup (50 g) Redpath® Granulated Sugar
- 3 tbsp (45 ml) honey
- 1 tbsp (15 ml) fresh lime juice
- 2 tsp (4 g) finely grated lime zest
- 2 tsp (10 ml) pure vanilla extract
- ½ tsp (1 g) black pepper (preferably freshly ground)
- ¼ tsp (2 g) salt
- 5 large (4 g) basil leaves, torn into pieces
- 2 cups (500 ml) full-fat Greek yogurt
In a large bowl, combine the strawberries and cherries. Add in the Redpath® Golden Yellow Sugar, the Redpath® Granulated Sugar, honey, fresh lime juice, zest, vanilla extract, salt, and black pepper. Toss to evenly coat berries. Cover with plastic wrap and allow to macerate at room temperature; 30 minutes.
Add in the torn basil pieces.
With a handheld blender or a food processor, puree berries to desired consistency (smooth or chunky).
Stir in the Greek yogurt and transfer to the bowl of an ice cream machine.
Follow manufacturer’s instructions for ice cream machine.
For softer frozen yogurt, serve immediately after being churned. For a more solid consistency, transfer to a container, cover, and freeze for 1 to 2 hours
*Use local and/or seasonal berries whenever possible as this is usually when they are at their peak of flavour.
*If making this frozen yogurt during off-season, frozen berries can be used in place of the fresh. Thaw frozen berries in a colander or sieve. Pat dry and proceed with recipe.
*When transferring the frozen yogurt from the machine into the container it’s going to be stored in, place the container into the freezer to chill for at least 30 minutes to prevent melting.