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“This looks SO good. I have not tried this yet, but I think I'm going to buy an ice cream maker real soon so I can! Recipe from Woman's Day.”
3hrs 20mins

Ingredients Nutrition

  • 2 pints fresh blueberries (4 cups)
  • 34 cup pomegranate-blueberry juice or 34 cup purple grape juice
  • 34 cup sugar
  • 13 cup honey
  • 1 lb strawberry, hulled and quartered (3 cups)
  • 1 cup 2% low-fat Greek yogurt
  • 2 teaspoons vanilla extract
  • assorted berries, for serving (optional)
  • Greek yogurt, for serving (optional)
  • honey, for serving (optional)


  1. You'll need an ice cream maker and 2 1-quart plastic containers with lids.
  2. Mix blueberries, juice, sugar and honey in a large deep skillet or Dutch oven.
  3. Bring to a boil (mixture will boil up high) and boil, stirring once or twice, 5 minutes until blueberries have almost broken apart completely.
  4. Remove from heat; stir in strawberries.
  5. Cool 15 minutes, stirring twice.
  6. Puree in 2 batches in blender.
  7. Stir and press through a fine-mesh strainer set over a 2-quart measure or bowl.
  8. Whisk in yogurt and vanilla until blended (you'll have 8 cups).
  9. Refrigerate at least 2 hours or until cold.
  10. Put 2 1-quart plastic containers with lids in freezer.
  11. Freeze 4 cups mixture in ice cream maker following manufacturer's directions, until soft-set.
  12. Spoon sherbet into 1 container from freezer; put in freezer.
  13. Pour remaining 4 cups mixture into ice cream maker, freeze until soft-set, then spoon into other cold container.
  14. Put in freezer.
  15. To serve: Soften slightly at room temperature.
  16. Put scoops in dessert bowls; add fresh berries and a dollop of yogurt drizzled with honey.
  17. Plan ahead: You can make through step 3 up to 1 week ahead.

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