Mixed Berry and Peach Yogurt Sorbet
Our garden is having an amazing summer. From asparagus in April and May, to early berries, to some of the best lettuce we’ve ever had (thanks Burpee Home Gardens!), our raised beds are producing one of the best crops we’ve ever grown. And while our peppers and tomatoes are still a bit young, the zucchini and herbs are looking fantastic, I’m looking so forward to getting my hands on everything yet to come! But, until then…
We have an abundance of berries growing in the backyard right now.
More than I can rightly handle, if you must know the truth.
They grow so fast and furious, that I can’t manage to get to all of them, but, every other day, I tote a bucket out there and set to picking. We have three varieties of raspberries – Black, Red, and Golden – as well as strawberries and blueberries. The strawberries are all but done for the season, but we really enjoyed them while the lasted. And, while they were here, I made good use of them in ice cream, or, just covered in milk and a spoonful of sugar as a bed time snack. Seven, of course, ate his weight in them. He’s a berry nut. He loves strawberries…but he is completely insane about blueberries.
He always has been, too. As you can see from these pictures from his very first summer, he’s sat in the back yard during the growing season and ate until he was sick. It’s no different now, but, at least a handful or two of what he picks lands in a bowl that I can use later on.
Like in this sorbet.
I had a couple of perfectly ripe peaches I picked up at a local market a few days ago, and two giant bowls of berries that needed to be used up. This summery sorbet was a no-brainer. It turned out incredibly flavorful and the most gorgeous color. I didn’t take the time to strain any of the seeds or blueberry bits, but if you prefer a silky smooth texture, you certainly could press it through a wire strainer and remedy that. No matter what, you should give it a shot!
Mixed Berry and Peach Yogurt Sorbet
Yield: One Quart
Ingredients
- 1 cup strawberries, hulled & chopped
- 2 small peaches, peeled and chopped
- 1 cup blueberries
- 1 cup mixed raspberries
- 3/4 cup sugar
- 1 cup Oikos Greek Yogurt
- Juice of 1 lemon
- 2 teaspoons vanilla extract
Directions
-
- Combine the fruit and sugar in a food processor or blender, and add the lemon juice, yogurt, and vanilla. Puree until smooth. Place mixture in ice cream maker and freeze according to manufacturer’s directions.
- Place mixture in refrigerator for 1-2 hours, until thoroughly chilled.
- Freeze in ice cream maker according to manufacturer’s directions.
*Note- I used Oikos, but any Greek Yogurt is acceptable for this recipe.
Have a great day everyone!!
