What
you need,
1
½ cups Greek yogurt
¾
cup granulated sugar
3
cups fresh blueberries
1
tsp. Amaretto or Kirsch
2
tsp. lemon juice
In
a blender combine the yogurt, sugar and blueberries, puree until smooth.
Press
the mixture through a fine mesh sieve to remove the seeds.
Stir
in the lemon juice and Amaretto.
Chill
for at least 4 hours or overnight.
Process
the mixture in your ice cream maker according to the manufacturer’s
instructions.
Jen of My Tiny Oven
