Strawberry Frozen Yogurt

source: adapted from David Lebovitz, The Perfect Scoop

Yields: about 1 quart (1l)

  • 1 pound (450g) strawberries, rinsed and hulled
  • 2/3 cup (130g) sugar
  • optional: 2 teaspoons vodka or kirsch
  • 1 cup (240g) plain nonfat Greek yogurt
  • 1 teaspoon fresh lemon juice
  1. 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.
  2. Reserve 1/4 cup of the strawberries on the side. Transfer the remainder of 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.
  3. Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.