This tangy, honey-sweetened lemon blueberry frozen yogurt is a delightful summer treat. Use full fat yogurt for the best texture, and buy organic berries and lemon if you can.

INGREDIENTS
1 pint (2½ cups) blueberries, fresh or frozen
⅔ cup honey
1 small lemon, to be zested and juiced
¼ teaspoon salt
2 cups full fat yogurt, chilled

INSTRUCTIONS
Pick through your blueberries and discard any bad berries, stems or debris. In a medium saucepan, combine the blueberries, honey, ½ teaspoon lemon zest, 2 tablespoons lemon juice and salt. Bring the mixture to a simmer over medium heat. Reduce the heat to a gentle simmer, then cook, stirring occasionally, for 15 minutes.
Optional step: For a smooth consistency, strain the mixture through a fine mesh colander into a bowl. Mash the blueberries with the back of a large spoon in order to extract as much liquid as possible, then discard the mashed blueberries.
Refrigerate the blueberry mixture until it is totally and completely chilled. You can speed up this process by placing it in the freezer, stirring every 10 minutes or so, for about 45 minutes.
Mix together your chilled blueberry mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer's instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.

NOTES
Recipes consulted in the making of this recipe: my honey-sweetened chai coconut ice cream, Simply Recipes' blueberry frozen yogurt, and Green Kitchen Stories' rhubarb and strawberry ripple froyo. You might also like my roasted berry and honey yogurt popsicles.
Yields 1 quart frozen yogurt.
Tip: if your ice cream container is made of glass or metal, chill it in the freezer prior to transferring the finished ice cream to the container. That way the ice cream doesn't melt when it comes into contact with the glass/metal.