1 1/2cups360g plain whole-milk Greek yogurt (I used Strauss Organic Greek Yogurt)
3/4cups150g granulated sugar
2cups240g blueberries, fresh or frozen
8oz200g açaí (I use 2 Sambazon Açaí Berry packets, 4 oz each)
2teaspoonslimoncello liqueursee notes below
2teaspoonsfresh lemon juice
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Instructions
In the jar or bowl of a blender or food processor, add the Greek yogurt, sugar, blueberries and acai, in that order, and blend until smooth.
Pass the mixture through a fine sieve or chinois strainer to remove the seeds and grit. Definitely take the time to sieve, or the frozen yogurt will have a gritty texture.
Whisk in the limoncello and lemon juice.
Chill the frozen yogurt base for at least 1 hour in the refrigerator.
Put mixture into an ice cream maker and churn for 20 to 30 minutes.
Transfer to and store in an airtight container.
Notes
If you do not have limoncello liqueur, you can substitute your favorite liqueur.Recipe inspired by a cooking class at Edge at Stone Edge Farm, Sonoma, which was adapted from David Lebovitz.Makes 1 quart.