Elderberry Frozen Yogurt
So this happened late one night after coming home from a dinner date. In every sense, there was no sweet ending. So at eleven o' clock at night I fired up my ice cream maker. Twenty minutes later I was hovering over the machine with a spoon scraping the frozen sides. I keep a frozen mixer bowl ready for just such emergencies. Don't worry. Not gifting this batch or anything. It's all mine. But I would highly encourage making your own. Elderberry has some major antioxidant health benefits so satisfying this late night craving was also clearly in the noble name of health.
It was 90 degrees in San Francisco today. NINE. ZERO. Like, too hot to be outside. And here I thought I was gonna have to back-pocket this one 'til next summer. I figure since it was such a gorgeous day why not just get this up and out there? Short and sweet and a quick way to cool off for those without AC (which, unless you live in one of the fancy new high rises or your very own mansion, is most in SF.) We had a quick discussion about the elusiveness of elderberries over here. You can substitute any fruit syrup or puree for it. I just happen to have copious amounts of them left over after this beautiful bundt cake.
This recipe is so simple and delicious I honestly wish I'd almost never found it. Sometimes recipes actually surprise you with how good they are for how little effort they require. They're few and far between but this is certainly one of them. Dairy tends to make my stomach a little more than off (wait, you too?) so I used lactose-free kefir instead of the yogurt called for in the original recipe.
1 lb fruit, fresh or frozen (black, blue, rasp, or strawberries)
2 cups water
1/2 cup sugar
Bring the fruit and water to boil. Reduce heat and simmer 5 minutes. Puree, strain, and return
juice to the pot with sugar. Bring to boil. Reduce heat and simmer until slightly thickened, 25-35 minutes.
I know that summer is well on it's way out in the rest of the country. I forget that San Francisco does this. We pay our dues all year long though with the wind and the fog. Trust me. So, for your Sunday, a perfect, simple sweet to celebrate the long-awaited arrival of summer in the city.
Elderberry Frozen Yogurt
This recipe is inspired by one originally found on Food52. As with all ice cream recipes, make sure your equipment and your mixture are ice-cold before you spin. Transfer both to the freezer 30 minutes before you begin and be sure to give the bowl for the ice cream maker at least two full days to freeze solid.
Whisk all ingredients together into a bowl and place the bowl in the freezer for 20-25 minutes. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions.
3 cups full fat lactose-free kefir
3/4 cup elderberry syrup
3/4 cup coconut palm (or regular) sugar
1/4 teaspoon salt