Blueberry Frozen Yogurt
Level: EasyYield: 3 cupsTotal Time: 10 hours 35 minutes (includes freezing time)Active Time: 20 minutes
When frozen as directed, this yogurt develops a light granita texture that’s easy to scrape with a fork. For a smoother consistency, process the mixture in an ice cream maker following the manufacturer’s instructions.
Directions
1. Prepare the Blueberry Syrup
Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey, and thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or potato masher. Bring to a boil over medium-high heat, then remove from the heat, cover, and let stand for 15 minutes. Uncover and allow the syrup to cool slightly, then discard the thyme sprigs.
2. Blend the Ingredients
Add the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice, and cooled blueberry syrup to a blender or food processor. Blend until almost smooth—small blueberry chunks are fine for added texture.
3. Freeze and Serve
Pour the mixture into a shallow glass baking dish, cover, and freeze for about 2 hours until slushy. Use a fork to stir and break up ice crystals, then return to the freezer. Continue freezing for at least 8 hours or overnight until firm. When ready to serve, scrape the yogurt with a fork to create fluffy, granita-like clusters and transfer to small bowls or glasses. Serve immediately.
