Ingredients:
For the Blackberry-Bergamot Coulis:
170g fresh or thawed and drained frozen blackberries
2 tablespoons orange or tangerine juice
2 tablespoons raw honey (preferably orange blossom)
1 drop Bergamot essential oil
For the Citrus Fresh Greek Frozen Yoghurt:
2 cups thick, full-fat Greek yoghurt
2 tablespoons fresh lemon juice
2 tablespoons fresh orange or tangerine juice
6 tablespoons raw honey (preferably orange blossom)
6 drops Citrus Fresh essential oil blend
Fresh blackberries for serving
Instructions:
Make the Blackberry-Bergamot Coulis:
Place the blackberries, orange or tangerine juice, and honey in the jar of a small blender or mini food processor; puree until smooth.
Pass through a fine-mesh colander, pushing the sauce through with a spatula and discarding the remaining seeds.
Stir in Bergamot oil and refrigerate until needed.
Make the Citrus Fresh Greek Frozen Yoghurt:
In a large bowl, whisk together all the ingredients (except for fresh blackberries) until smooth.
Transfer to ice cream maker and freeze according to manufacturer's directions.
Transfer to a container and freeze for at least 30 minutes before serving. If longer than 30 minutes, let stand at room temperature until slightly softened before scooping.
Serve topped with chilled Blackberry-Bergamot Coulis and fresh blackberries. (Alternatively, you can swirl the coulis into the frozen yoghurt before placing in the freezer for a marbled effect.)
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