Karen’s Key Lime Frozen Yogurt

Ingredients

• 1 cup organic natural cane sugar
• 4 tablespoons organic brown rice syrup, (Lundberg)
• ¼ cup filtered water
• 1 pinch sea salt
• 5 tablespoons key lime juce
• 1 teaspoon key lime rind, grated fine
• 2 cups Greek-style yogurt, plain whole-milk (organic)
• 1 cup well-shaken buttermilk (organic)

Instructions

1. In a 2 quart non-reactive pan, add sugar, brown rice syrup and water. Bring to a boil, then reduce to a simmer, whisking to dissolve the sugar. When dissolved, remove from the heat, add sea salt, lime juice and lime rind, whisk to combine*. Cool. Add yogurt and buttermilk, whisk well to combine. Transfer the mixture to a clean container, cover and refrigerate at least 4 hours or overnight until very cold.
2. Precess in a ice cream maker, according to the manufacturers directions.
3. *For a natural green color: add 1 T. of fresh mint and basil leaves to the warm heated sugar, syrup and water. Pulse in a mini chopper until a green color - add to the remaining ingredients.
4. For Blackberry Swirl: When the frozen yogurt is firm, add a few tablespoons of blackberry puree to the ice cream while churning making to make swirls.
5. Blackberry Puree: 1/2 cup fresh blackberries, rinsed (3 ounces) 1 T. filtered water 2 T. organic pure cane sugar
6. Place all ingredients in a small skillet. Bring to a boil. swirl pan to dissolve the sugar love flow heat. Cover and cook 5 minutes over low heat until the berries are plump. Cool. Place in a small food processor to puree. Strain, removing seeds with a small sieve. Place blackberry puree in a sterile jar and keep refrigerated until needed.

This recipe can not be reproduced without the permission of its author, Karen Sheer