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.
Notes
- June 28, 2009
- We used 1.5 teaspoons lemon juice and 1 cup of freshly made whole milk yogurt that we drained to make Greek-style. We did not strain the puree; I love the pop of strawberry seeds in your mouth. The unfrozen base was delicious, worthy of drinking right there, and the soft frozen yogurt is currently firming up in the freezer.
