I don’t know about you, but after a hot sticky day, a cold treat always hits the spot. Ice cream, popsicles, sherbet. It’s all good!
Last week we had the privelage to eat dinner at Beth’s house. If you’ve checked out her blog, you know that she’s always making something yummy and baking something in her beautiful kitchen. I’m always excited to eat there! ( and of course talk cakes and whatever else we come up with!)
Usually when I make ice cream or sherbet, I totally forget to put our ice cream make pail thingy in the freezer the day before…but not this time! I remembered and I’m so glad I did. This recipe was totally worth the wait! Although, I may have snitched some during the day just to make sure it was going to taste good. (I wouldn’t want to serve it if it wasn’t going to be good. Wouldn’t you do the same thing? Come on, be honest.)
Thanks to Beth for letting me photograph my frozen yogurt in her beautiful Fiesta Fruit Bowl!
Besides the waiting, this is a super easy and fast recipe! It’s as simple as cutting some fruit and mixing it together and blending…seriously…it’s that easy. Okay, well maybe there’s a couple steps that I’m missing there. But it’s so worth it. It’s like heaven on a spoon. It’s like…well, you’ll just have to try it for yourself 🙂
Strawberry, Kiwi, and Lime Frozen Yogurt (adapted from The Mother Huddle)
3 1/2 cups chopped strawberries
3 kiwi’s peeled and chopped
Zest and juice of 1 lime
3/4 cup sugar
1/4 cup honey
1 cup plain Greek Yogurt (Don’t be afraid of this. It turns out tasting just fine!)
Note: Wash all fruit before using 🙂
Place strawberries, kiwi, lime zest and lime juice in a medium mixing bowl and mix together. Add the sugar and honey and mix. Cover and place in refrigerator for about an hour.
After an hour remove from fridge and place in blender or food processor with the 1 cup of Greek yogurt and blend.
Pour mixture into an electric ice cream maker and let it run until it reaches begins to harden a bit.
This is what it looked like when I first put it in.
This is what it looked like shortly before I stopped it and put it in the freezer.
Place in the freezer overnight or for the whole day (depending on when you make it) I put mine in a Pyrex container, since I thought it would be easier to travel with and scoop out. But you can put it in whatever freezer safe container you have.
Once hardened to a sherbet or ice cream texture, scoop in to bowls and enjoy!