7.07.2009

Strawberry Frozen Yogurt

I just finished making a batch of David Lebovitz's strawberry frozen yogurt and man oh man is it good!

Strawberry Frozen Yogurt

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.

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