Frozen yogurt is something I wanted to play around with some more, especially after the horrible bout of tummy aches I suffered recently, probably due to my excessive ice-cream-eating and cheese-nibbling. That’s a bad lactose-intolerant!
Yogurt is fine for me because it contains happy little enzymes that break down the lactose for us. How nice of them!
Blueberry season is SO ON right now and what goes better with a big, healthy bowl of yogurt than some lovely, antioxidant-laden little berries o’ blue? Not an awful lot, I can tell you that. Blueberries, yogurt, honey, a little lemon…and chamomile! I always feel bad because I don’t think I use chamomile enough and it really is a wonderful flavor. Don’t worry, little chamomile, you’ll get your time to shine on this site soon enough. For now, please accept this delicious supporting role!
Sometimes with great combinations of flavors, one ingredient will set another off in an unusual way or the flavors will create something wholly new together. That’s not the case here – this is one of those combinations where you taste each flavor pretty much distinctly one after the other, but in a great way that feels like a little adventure every time you take a bite. First you get the tangy surprise of “hey, this is yogurt, not ice cream!” and then you get blueberry, glorious blueberry! With a hint of honey. And then, once you swallow, your mouth goes “ahhhh…chamomile.” And then you smile.
Remember Kids: Use really good yogurt for your frozen yogurt. Don’t do what I did and buy a big container of fat free, pectin-ized stuff just because you’re broke (and trying to drop a couple ice cream-induced poundages). Greek/strained yogurt is great, homemade is better.
Blueberry Chamomile Frozen Yogurt
- 1 pint blueberries, rinsed & drained
- 2 Tbsp water
- 1/4 cup honey (I used blueberry honey but lavender, clover or wildflower would all work wonderfully)
- 1 tsp or so lemon juice
- 1 bag chamomile tea (or 1 Tbsp loose dried chamomile flowers in a tea ball/stick)
- 4 cups plain yogurt
- 3/4 cup sugar
- 2-3 Tbsp vodka
Combine the blueberries, water, honey and lemon juice in a medium saucepan over medium heat. With a potato masher, smash most of the berries so that they are broken down slightly but not completely obliterated – you do still want a few whole ones in there. Add the tea and simmer until the blueberries have cooked down some and are in a thick syrup of their own juices and the honey. Remove the teabag (give it a squeeze before you take it out) and chill the blueberry mixture (either with an ice bath or just transferring it to another container in the fridge). Once the blueberries are cold, place them in a large mixing bowl along with the yogurt, sugar and vodka. Stir until fully combined, then churn in your ice cream maker or follow my handy-dandy instructions for making ice cream and other such frozen treats without a machine. Freeze until hardened and scoopable.
I ate some plain for breakfast and it was great on a hot morning. It would be delicious sprinkled with a honey or cinnamon granola.