Sunday, July 25, 2010

Currant Frozen Yogurt

Serves 6-8


Talk about enjoying the fruits of our labors! On Tuesday my friend Harmony and I, after months of scheming and failed attempts, finally made our first trip this season to the magnificent Berry Patch Farms in Brighton, CO, a family owned you-pick organic farm. Among the other things that we harvested that day was an incredibly labor-intensive pile of currants. Neither of us has much experience with fresh currants, and Harmony had the unparalleled idea of turning them into frozen yogurt. This was a total boon because I’d been meaning to try frozen yogurt in my ice cream maker for awhile and just hadn’t gotten around to it. One batch of homemade yogurt later, the dream was alive. It’s amazing how it’s sweet, tangy, and creamy all at the same time.

But first, a few pics from the farm. Here we are in the hay wagon!


Dragging the kids around past snack and bedtime:


Strawberry fields forever—Sawyer eats every other berry he picks:


And here are the luscious, ruby red currants.


And now the recipe:

2 1/2 C thick plain yogurt (I used my homemade yogurt recipe with organic one and a half percent milk, strained to make it thicker)

1/2 C sugar

1 1/2 C currants, washed and picked through to remove debris

1/2 tsp vanilla

Puree the currants in the food processor then run the mixture through a sieve to remove the seeds and bits of skin. Stir the remaining puree into the yogurt. Add the sugar and vanilla and stir until blended.


Cover and chill. Process in your ice cream maker according to manufacturer’s instructions. Degustez!!



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