In my not-very-often-still moments, I find myself propped on my right elbow, staring out the window at the way the breeze blows the leaves on the trees in a million directions. My mind is full (and I mean to the brim) of physiological principals that are loosely connecting themselves to the Eastern theories that I love. A lot of the time I feel like those leaves -- spinning and snagged in so many directions. It's a heady time, figuring out the next steps to take, which is probably just my excuse to eat more frozen yogurt to slow down my brain cells and to encourage you, in whatever corner of the world you're in, to do the same.
Wild Blackberry Frozen Yogurt
inspired by Amy Pennington
Amy saw wild blackberries (also known as blackcaps) growing next to our house. It was her idea to make frozen yogurt and add them to it, so she deserves all the credit. Summer is the season of the Heart and Small Intestine in Chinese Medicine, so blood-building berries of all kinds are good to emphasize.
24 oz container of whole milk Greek yogurt
3/4 to 1 c cane sugar
1 c blackberries, smashed ("Git your hands in there and squeeze 'em good", she says.)
In a bowl, mix the yogurt with the sugar and let sit for about 10 minutes until the sugar dissolves. Taste and add more sugar if you want a sweeter experience. Combine the blackberries with the yogurt. Churn in your ice cream for about 30 minutes or until desired consistency is reached. Eat immediately and freeze any that remains.
Because there's no corn syrup or alcohol involved (anti-freezing helpers), let the yogurt sit on the counter or in the fridge for a while before you eat it again.
Yields: frozen yogurt for 6
Prep time: 15 minutes
Cook/churn time: 30 minutes
Writing by Adria Lee | Styling and Photography by Amy Pennington