Berry season is upon us. The only thing better than going to pick your own is eating them right off the bush. The next best thing? A frozen berry yogurt sorbet—or yobet.
Ripe sweet berries—any combination of blackberries, strawberries and raspberries—will provide the best result. Adjust the sugar to your liking if the berries aren’t sweet enough or you prefer a sweeter end result. Add extra sugar one tablespoon at a time, carefully tasting (it may be hot!) until the sweetness is to your liking.
4-5 cups mixed berries, cleaned (I used 4 cups blackberries + 1 cup strawberries)
1/4 cup sugar (or more to your liking)
1/4 cup water
1 1/2 teaspoons lemon juice
1/2 teaspoon cinnamon
6 oz coconut yogurt (alternatively, use soy or dairy yogurt)
Stir the first five ingredients, berries through cinnamon, in a medium saucepan. Bring the mixture to a boil, then simmer, uncovered, stirring occasionally, about 10 minutes, until mixture is thick.
Remove from the heat to cool, about 15 minutes. Run the mixture through a food mill to extract the juices; discard the seeds. (Alternately, you can use a sieve and large wooden spoon to separate the seeds from the fruit.)
Stir in the yogurt until combined.
Pour the mixture into a ceramic or glass bowl and refrigerate until cold. Overnight is best, but if you can’t wait that long a few hours will do. The colder the better.
Freeze according to your ice cream maker instructions.
Nancy Kohler is a career woman, wife, and mother recently diagnosed with multiple food sensitivities. Shortly after her diagnosis and foray into the world of allergen-free cooking she decided to document her cooking journey in her food blog, The Sensitive Pantry. All of her recipes are gluten-free and many are also vegan and free of eggs and dairy.