Strawberry frozen yogurt
Recipe from David Lebovitz. Makes about 1 quart (1 liter)
French yogurt is astoundingly good and I suggest you use a good-quality, whole milk or Greek-style yogurt for best results.
- 1 pound (450g) strawberries, rinsed and hulled
- 2/3 cup (130g) sugar
- optional: 2 teaspoons vodka or kirsch
- 1 cup (240g) plain, whole milk yogurt
- 1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is almost smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.
Variation
- Strawberry Banana Frozen Yogurt!
- Take one blackened overripe banana that you've hidden in the freezer, peel, and break into chunks. Add enough frozen, sliced strawberries to bring the fruit mixture to 1 lb. Let thaw for two hours. Add 1/2 to 2/3 cup sugar (depending on how sweet the strawberries are) and 1 tablespoon of Cointreau. Let sit for another hour. Process fruit mixture in a food processor. Stir in 1 cup of plain, whole milk yogurt and 1 tablespoon of lemon or lime juice. Freeze in your ice cream maker according to the manufacturer's instructions.
