Lemon Frozen Kefir with Blackberry Coulis

Step 1

Line a colander with cheesecloth (or use a yogurt cheese bag or clean tea towel). Place over a medium-sized bowl to catch the whey.

Step 2

Pour kefir in the cheesecloth and place the bowl in the fridge to drain until your kefir has thickened and has the consistency of yogurt. (This may take anywhere from two to four hours or longer if your kefir is very thin.)

Step 3

In a large bowl whisk together the strained kefir (you should have about 2 cups) with 6 Tablespoons of the honey, 3 Tablespoons of the lemon juice and lemon zest.

Step 4

Cover and refrigerate for an half an hour to an hour, or until well chilled before churning.

Step 5

Meanwhile, place the thawed frozen blackberries with the reserved lemon juice and the rest of the honey (2 Tablespoons) in a blender or food processor and puree adding water if necessary to create a smooth sauce.

Step 6

Pass the puree through a fine mesh strainer to remove seeds. Add the blackberry liqueur if using and refrigerate until needed.

Step 7

Pour the chilled kefir mixture into the canister of an ice cream machine , and freeze according to ice cream manufacturer’s directions until thick and creamy. (If you prefer a soft serve consistency, serve immediately or pack into a freezer safe storage container and freeze until ready to serve.) If you’d like you can layer spoonfuls of the blackberry coulis with the frozen kefir into a freezer safe container for a swirled effect or serve it separately.

Step 8

When ready to serve thaw slightly (for 5 or 10 minutes) before scooping for the best texture.

Step 9

Serve with blackberry coulis and top with fresh berries.

Step 10

Place two small scoops of frozen kefir in a glass.

Step 11

Add a spoonful of blackberry sauce.

Step 12

Pour in sparkling water to fill.

Step 13

Drizzle with more blackberry sauce and top with fresh blackberries.

Step 14

Serve immediately.