Double Berry-Yogurt Sherbet

• 2 pints fresh blueberries (4 cups)
• 34 cup pomegranate-blueberry juice or 34 cup purple grape juice
• 34 cup sugar
• 13 cup honey
• 1 lb strawberry, hulled and quartered (3 cups)
• 1 cup 2% low-fat Greek yogurt
• 2 teaspoons vanilla extract
• assorted berries, for serving (optional)
• Greek yogurt, for serving (optional)
• honey, for serving (optional)

1. You'll need an ice cream maker and 2 1-quart plastic containers with lids.
2. Mix blueberries, juice, sugar and honey in a large deep skillet or Dutch oven.
3. Bring to a boil (mixture will boil up high) and boil, stirring once or twice, 5 minutes until blueberries have almost broken apart completely.
4. Remove from heat; stir in strawberries.
5. Cool 15 minutes, stirring twice.
6. Puree in 2 batches in blender.
7. Stir and press through a fine-mesh strainer set over a 2-quart measure or bowl.
8. Whisk in yogurt and vanilla until blended (you'll have 8 cups).
9. Refrigerate at least 2 hours or until cold.
10. Put 2 1-quart plastic containers with lids in freezer.
11. Freeze 4 cups mixture in ice cream maker following manufacturer's directions, until soft-set.
12. Spoon sherbet into 1 container from freezer; put in freezer.
13. Pour remaining 4 cups mixture into ice cream maker, freeze until soft-set, then spoon into other cold container.
14. Put in freezer.
15. To serve: Soften slightly at room temperature.
16. Put scoops in dessert bowls; add fresh berries and a dollop of yogurt drizzled with honey.
17. Plan ahead: You can make through step 3 up to 1 week ahead.

blueberries, pomegranate, sugar, honey, strawberry, yogurt, vanilla, yogurt, honey

Taken from www.food.com/recipe/double-berry-yogurt-sherbet-240229 (may not work)