Directions

I. Stirring frequently, cook sugar and ½ cup water over high heat in a small saucepan until sugar dissolves and mixture reaches a full boil. Remove immediately from heat and cool to room temperature. Strain syrup if necessary and refrigerate at least 30 minutes before blending with fruit.

2. In a blender or food processor, puree blackberries (including any juices) with lemon juice. Strain blackberry puree through fine sieve. Don’t grind seeds against mesh, as this will negatively affect the flavor and color of the final product. Stirring the mixture gently will help the puree drain faster. Add up to remaining ½ cup water to thin puree and help in the straining process. Discard seeds.

3. Whisk cooled sugar syrup and liqueur into strained blackberry puree. You should have approximately one quart of liquid. Add a little additional water, if necessary. 

4. In a large separate bowl, gently whisk yogurt until smooth. Carefully, whisk blackberry mixture into yogurt, blending all ingredients together until combined.

5. Transfer blackberry yogurt mixture to an ice cream maker and freeze according to manufacturer’s instructions. Once yogurt is frozen, transfer to plastic-covered freezer container(s) to store in freezer.