This creamy frozen yogurt from Yossy Arefi of Apartment 2B Baking Co. gets its stunning color and flavor from a combination of sweet raspberries and blackberries. Resist the temptation to use nonfat yogurt; it can give the finished product a chalky texture.
In a saucepan combine the berries, 1/2 cup (99g) of the sugar, and lemon juice. Mash the berries with a potato masher until they're broken up and juicy. Cook the berries over medium-high heat until the juices are thickened and jammy, 7 to 10 minutes. Use a rubber spatula to press the berries through a fine mesh sieve into a bowl and transfer to the refrigerator to cool completely. Discard the skins and seeds.
When cool, whisk in the remaining sugar, yogurt, heavy cream, vanilla extract, and salt until the sugar has dissolved completely. Chill until completely cold, at least 2 hours, in the refrigerator then churn in an ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve or transfer the frozen yogurt to a freezer-safe container, cover and freeze until firm.
