- 2 1/2 Cups fresh blueberries
- 2/3 Cups honey
- 1 small lemon, zested and juiced
- 1/4 Teaspoon salt
- 2 Cups full-fat yogurt
Pick through the blueberries, discarding any bad berries and stems.
In a medium saucepan, combine the blueberries, honey, ½ teaspoon of lemon zest, 2 tablespoons of lemon juice, and salt. Bring to a simmer over medium heat. Reduce the heat, and cook, stirring occasionally, for 15 minutes.
Refrigerate the blueberry mixture until it is completely chilled.
Mix the chilled blueberry mixture with the yogurt, then freeze the mixture in your ice-cream maker according to manufacturer’s instructions. Serve immediately for a soft serve texture, or put in the freezer for several hours for a firmer consistency.