Blueberry Yogurt Sherbet
|Blueberries||3 Cup (48 tbs) (Fresh Or Frozen)|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon peel strips||3 (1 Inch Each)|
|Lemon juice||1 Tablespoon|
|Honey||1⁄4 Cup (4 tbs)|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
1. Combine the blueberries, water, sugar, lemon peel and juice in a medium-size saucepan. Bring to boiling, stirring, until the sugar dissolves. Cook the mixture until the blueberries are tender, for 8 to 10 minutes. Cool the mixture.
2. Press the blueberry mixture through a sieve or food mill into a large bowl. Cool completely. Stir in the honey, yogurt and nutmeg. Refrigerate until chilled.
3. Pour the mixture into a 9-inch square metal pan. Freeze the puree until almost frozen solid, for 2 to 4 hours; stir several times around the edges so the sherbet freezes evenly.
4. Transfer the mixture to a food processor or a large chilled bowl. Quickly process or beat with an electric mixer until the sherbet is smooth and fluffy. Return the sherbet to the pan. Freeze for 30 minutes. Process or beat the sherbet again until smooth and fluffy.
5. Freeze the sherbet, tightly covered, until almost firm, for 1 to 2 hours. If the sherbet freezes solid, soften it in the refrigerator for 30 minutes before serving.