Frozen Berry Yogurt

Instructions

• 1

  Put the strawberries, raspberries, lemon juice and sugar in a saucepan. Stir over medium heat for 2 minutes until the sugar has dissolved. Bring to a boil. Boil gently for 3 minutes without stirring. Remove from the heat. Cool for 10 minutes.

• 2

  Pour the berry mixture into a blender or food processor and blend or process until smooth. Strain the mixture into a measuring cup, pushing the mixture through the sieve. Discard the solids remaining in the sieve. Cover and refrigerate for 2 hours until cold.

• 3

  Stir the berry mixture into the yogurt.

• 4

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 5

  Once the yogurt is frozen transfer to a freezer-safe container, just large enough to contain the yogurt. Freeze for 3-4 hours or overnight for firmer yogurt.

• 6

  Scoop into bowls and serve.

• 7

  Store yogurt in the freezer for up to 2 weeks. The yogurt will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.