I'm pretty sure summer doesn't get much berrier, I mean better than this.
Blackberry Frozen Yoghurt with Blackberry Caramel
slightly adapted from here
For the Frozen Yoghurt:
150g fresh blackberries
395g can sweetened condensed milk
500g plain Greek yoghurt
For the Blackberry Caramel:
220g caster sugar
2 tablespoons water, plus extra if needed
100g fresh blackberries
1 teaspoon vanilla bean paste
Make the Frozen Yoghurt:
Put the berries into a food processor and blitz until smooth. Pass through a fine mesh sieve, discard the seeds. Stir in the condensed milk into the berry puree along with the yoghurt and churn in an ice cream maker until it's a "soft-serve" consistency. My machine took about 15 minutes. Spoon onto a freezer-safe container and chill for a few hours until firm.
Make the Caramel:
Put the sugar into a medium size saucepan, add 2 tablespoons of water and place it over a low heat, stirring until the sugar has dissolved. Increase the heat to medium-high, stop stirring and cook for a few minutes until the mixture resembles light honey, swirling the pan from time to time. Remove from the heat and aside.
Put the berries and vanilla bean paste into a food processor and blitz until smooth. Pass through a fine mesh sieve, discard the seeds. Add the berry puree to the caramel and stir. If the caramel has set a little, pop the saucepan back on a low heat and stir until it has melted again. You can add a few more tablespoons of water to thin the caramel if needed. Cool completely.
Scoop the frozen yoghurt into pretty glasses and drizzle with the berry caramel.