Blackberry Greek Yogurt with Honey Mint and Sage

18 oz blackberry
fresh or frozen, reserve 3 or 4 berries for garnish on each serving
1/2 cup honey
1 tsp lemon zest
1 half lemon juice
1 tsp mint
fresh and chopped
1 tsp sage
fresh and chopped
36 oz Greek yogurt
In a large sauce pan over medium low heat combine blackberries, honey, lemon and lemon zest and bring to a boil.
Once mixture has come to a boil and turns into syrup remove from heat and let cool.
When mixture has cooled stir in mint and sage. Pour a little of the syrup into the bottom of a wine glass, martini glass or mason jar.
Spoon 4 to 5 tablespoons of Greek yogurt on top of syrup. Drizzle 1 tablespoon more of the syrup on top of yogurt and garnish with whole berries.
Serve remaining syrup on side.
-5 to 6 servings...6?

-sugar content?

calories: 252
fat: 4g
sat fat: 3g
cholesterol: 9mg
carbs: 39g
dietary fiber: 5g
protein: 18g