No flavor surprises here - just luscious sweet wildberries and creamy tangy (preferably Greek) yogurt. Superb when sandwiched between two oatmeal cookies for all of you dessert-for-breakfast types like me. Or think granola parfait. Fruit salad bowl. Pancakes. Waffles. You name it. That scoop won`t spoil anything. —goodgalsasha
In This Recipe
In a small saucepan over medium heat combine the berries, sugar, salt and freshly squeezed lemon juice, bring to a simmer and cook on low for 10-15minutes. Take off heat and strain the wildberry syrup discarding the berry skins. Cool for 10minutes.
Combine the chilled syrup with the Greek yogurt and transfer into the fridge overnight.
Freeze in your ice cream maker according to the manufacturer's instructions. Put in the freezer for at least 4 hours before serving or spoon right away soft-serve style.