Ingredients
- 4 cups blueberries
- ¾ cup grape juice
- ¾ cup sugar
- ⅓ cup honey
- 3 cups strawberries, quartered
- 1 cup plain yogurt
- 2 tsp vanilla
Make it step by step
- Mix first 4 ingredients in a skillet.
- Bring to a boil, boil until blueberries have almost broken apart.
- Remove from heat, stir in strawberries.
- Cool 15 min.
- Puree in blender.
- Press through a fine mesh strainer set over a bowl.
- Whisk in yogurt and vanilla until blended.
- Refrigerate until cold.
- Put two 1 quart plastic containers with lids in freezer.
- Freeze 4 cups mixture in ice cream maker following manufacturers directions, until soft set.
- Spoon sherbet into 1 container from freezer, put in freezer.
- Pour remaining mixture into ice cream maker, freeze until soft set, then spoon into other cold container.
- Put in freezer.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.