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.