This is so refreshing, perfectly tart, not too sweet, creamy and lightly fragrant. The summer berries used to make this are one I get in a mixed bag titled ‘summer berry mix’. It includes raspberries, blackberries, redcurrants and blackcurrants. They are quite tart naturally which I love about them and redcurrants and blackcurrants are harder to come by fresh. Most of these berries are not in season till late summer. But using frozen fruit means you can enjoy them any time of year. They are always picked at their best and frozen within hours. If you’re lucky enough to have a PYO near you, then get yourself down there and pick way more than you can eat, so you can freeze your bounty for later in the year.
I used dairy free unsweetened yogurt, soya yogurt works particularly well with this flavour combination, as would an almond or cashew yogurt. Coconut would be fine to use but I would use that if I was making a tropical flavour like mango or passion fruit.
The Rose water is optional, i personally love it when its subtle and fragrant, however but my husband is less keen! if you are using it you need to taste the mix as you gradually add rose water, they vary in strength dramatically and you want to be able to taste it but it not to smell like your grandmothers perfume. However do bear in mind the flavours are muted once frozen, so add a little extra to ensure you can actually taste it once frozen. You will know when it right. The same applies to maple.
I used an ice cream churner which I always keep frozen but it’s not essential, you can put the chilled mix into a container covered and every hour you need to give it a vigorous mix with a folk. Then as it really starts freezing up I would go to it every 30 minutes if possible. This will ensure its lovely light and creamy texture. But don’t overly worry about timing.
It’s also a good idea if you are planning on eating it another day, to take out out the freezer in good time, to let it get to a good scooping temperature. About 10-15minutes before you want to eat it.
600g unsweetened soya/almond/cashew yogurt
½ cup maple syrup
Juice of 1 lemon
2 tsp vanilla extract
1-2 tbsp. rose water (optional)
250g frozen summery berries or fresh
2 tbsp. maple syrup
Extra handful of frozen or fresh to serve
In small sauce pan add the berries and maple syrup, cook on a medium heat until the juices are flowing and have thawed through. Continue to let them bubble for a few minutes until the liquid becoming a little syrupy. Remove from the heat and allow to cool.
In a large bowl add the yogurt, maple, lemon juice and rose water (gradually). Whisk to combine, check for taste and add more rose or maple if necessary.
Have a freezer proof container at the ready if you’re not churning it.
Once the berry mix has cooled down, stir it through the yogurt mix, it doesn’t need to be completely incorporated. You could add an extra handful of frozen berries at this stage if you like.
Pour into your chosen container and place in the freezer for 1 hour, after which time fork it rigorously and every hour thereafter. Once it’s beginning to freeze up nicely do a little more often like every 30 minutes until you have a smoothie bowl/nice cream or soft serve consistency.
If however you are using a churner, once you have combined the yogurt and berry mix add it to the machine until you have a soft serve consistency, this usually takes about 20 minutes.
Empty into a loaf tin or container of choice, you can also stir through a small handful of extra frozen berries if you wish. Cover with a little parchment and wrap in cling film, or if it has a lid pop that on.
Freeze until ready to serve. Or a good hour or so to firm up. You can eat it immediately as a soft serve style if you wish.
Take it out the freezer for a good 10 minutes so its scoop able and serve with extra berries if you like.
Enjoy on a hot summers day.