Strawberry Frozen Yogurt
by Laura Frerichs, Tastemaker in Residence - for David Lebovitz, the author and pastry chef, always has amazing recipes on his entertaining blog: www.davidlebovitz.com
Serving Size - About 1 quart (1l)
French yogurt is astoundingly good and I suggest you use a good-quality, whole milk or Greek-style yogurt for best results.
Ingredients
1 lb (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
optional: 2 teaspoons vodka or kirsch
1 cup (240g) plain whole milk yogurt
1 tsp fresh lemon juice
Instructions
- 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 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.