Blueberry Frozen Yogurt With A Fruity Lemon Verbena

Name: Blueberry Frozen Yogurt With A Fruity Lemon Verbena Syrup Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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.
2
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.
3
Continue to cook the syrup for about 10 minutes, and then set aside to cool. The syrup should be a lilac color.
4
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.
5
Process according to the instructions for your ice cream machine.
6
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.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the Fruity Lemon Verbena Syrup, 1 cup water, 1 cup sugar, 1 large peach, and more.

Yes, Blueberry Frozen Yogurt With A Fruity Lemon Verbena Syrup Swirl falls under the General category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Blueberry Frozen Yogurt With A Fruity Lemon Verbena Syrup Swirl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions