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.