A pink dish of berry frozen yogurt garnished with basil leaves

Berry Basil Greek Frozen Yogurt

This recipe offers a delicious excuse to get that ice cream maker out of your kitchen gadget graveyard! A touch of basil adds a fresh herbal taste to the sweet berries for an even more satisfying bowl or cone. Plus, we used full-fat Greek yogurt for deeper flavour and the ultimate in creamy decadence. Treat yourself to some “chill” time today!

YIELDS

approximately 4 cups

PREP TIME

15 minutes + 30 minutes maceration + 2 hours freezing time

INGREDIENTS

  • 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

INSTRUCTIONS

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.

Glass mixing bowl of cut strawberries and cherries in liquid

 

Add in the torn basil pieces.

With a handheld blender or a food processor, puree berries to desired consistency (smooth or chunky).

Blending strawberries and cherries in a glass bowl with a handheld blender

Stir in the Greek yogurt and transfer to the bowl of an ice cream machine.

Stirring yogurt into blended berries with a silicone spatula

Follow manufacturer’s instructions for ice cream machine.

Berry frozen yogurt churning in an 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

CHEF'S TIP

*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.

Metal bucket of berry frozen yogurt with an ice cream scoop