Berry Basil Greek Frozen Yogurt
Back to Recipes & MoreIngredients
- 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
Step 1
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.
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Step 2
Add in the torn basil pieces.
Step 3
With a handheld blender or a food processor, puree berries to desired consistency (smooth or chunky).
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Step 4
Stir in the Greek yogurt and transfer to the bowl of an ice cream machine.
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Step 5
Follow manufacturer’s instructions for ice cream machine.
Step 6
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
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