INGREDIENTS
For the Blackberry Bergamot Coulis:
- 6 oz fresh or thawed and drained frozen blackberries
- 2 tablespoons orange or tangerine juice
- 2 tablespoons raw honey (preferably orange blossom)
- 1 drop Bergamot Vitality essential oil
For the Citrus Fresh Greek Frozen Yogurt:
- 2 cups/16 oz thick full-fat Greek yogurt
- 2 tablespoons fresh orange or tangerine juice
- 6 tablespoons raw honey (preferably orange blossom)
- 6 drops Citrus Fresh Vitality essential oil blend
- Fresh blackberries for serving
INSTRUCTIONS
Make the Blackberry Bergamot Coulis
- Place the blackberries, orange or tangerine juice, and honey in the jar of a small blender or mini food processor; puree until smooth.
- Pass through a fine-mesh colander, pushing the sauce though with a spatula and discarding the remaining seeds.
- Stir in Bergamot oil and refrigerate until needed.
Make the Citrus Fresh Greek Frozen Yogurt
- In a large bowl, whisk together all the ingredients (except for fresh blackberries) until smooth.
- Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s directions.
- Transfer to a container and freeze for at least 30 minutes before serving. If longer that 30 minutes, let stand at room temperature until slightly softened before scooping.
- Serve topped with chilled Blackberry Bergamot Coulis and fresh blackberries. (Or alternatively, you can swirl the coulis into the frozen yogurt before placing in the freezer for a marbled effect.)
By Sylvie Shirazi of Gourmande in the Kitchen
Source: The Essential Edge, July 2017