Make Ahead

Blueberry Frozen Yogurt with a Fruity Lemon Verbena Syrup Swirl

August 27, 2012
3 Ratings
  • Makes 1 quart
Author Notes

I have adapted a frozen yogurt recipe by Merrill, adding a swirl of syrup I fold into the frozen yogurt. We like our frozen yogurt on the tart side, and so enjoy the flavor of Greek yogurt in the base. —Bevi

What You'll Need
  • For the Fruity Lemon Verbena Syrup
  • 1 cup water
  • 1 cup sugar
  • 1 large peach
  • 1 handful fresh blueberries
  • 1 large sprigs lemon verbena
  • For the Frozen Yogurt
  • 1 pint fresh blueberries, rinsed
  • 1/2 to 2/3 cups sugar, depending on the desired tartness of the frozen yogurt
  • 2 cups full fat Greek yogurt - I prefer Fage
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla, or the seeds of 1/2 vanilla bean
  1. For the Fruity Lemon Verbena Syrup
  2. Make the syrup. Combine the water and the sugar in a saucepan over medium heat. Stir until all the sugar is dissolved. Bring to a boil and turn the heat down to a simmer. Place the lemon verbena sprig in the syrup to steep. Place the peach in the syrup and gently poach for about 5 minutes. With a slotted spoon, lift the peach out of the syrup. Plunge the peach in a bowl of ice water to stop the cooking process. Set the peach aside to peel when it cools.
  3. Toss the handful of berries into the syrup and cook for about 30 seconds, until the blueberries release their aroma. Lift them out with a slotted spoon and set aside.
  4. Continue to cook the syrup for about 10 minutes, and then set aside to cool. The syrup should be a lilac color.
  1. For the Frozen Yogurt
  2. Place the blueberries and sugar in a large bowl and crush the blueberries until the sugar is dissolved. Add the yogurt, cream, and vanilla. Combine well.
  3. Process according to the instructions for your ice cream machine.
  4. In a plastic or paper quart container, layer the ice cream, then add a layer of the cooled syrup, then another layer of ice cream and so on. Freeze overnight. When you are ready to serve, chop or slice the poached peach atop the servings of ice cream.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • lapadia
  • Bevi
  • aargersi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

8 Reviews

Oh, I'd love a bowl of this!!
Bevi June 4, 2013
Lemon verbena is such a great herb.
lapadia June 3, 2013
Richly luxurious!
Bevi June 4, 2013
And tart!
lapadia July 24, 2014
I have made this a few times over and it is a crowd pleaser!
Bevi August 29, 2012
Thanks Suzanne - For some reason I can't reply directly below your comment. I have been drooling over your submissions.
aargersi August 29, 2012
If I saw this and 100 other flavors on the menu at an ice cream shop, I would order this (and a scoop of something coconut too :-)
Bevi August 29, 2012
Aw, that's great to hear!