We have strawberries coming out of our ears right now. Yesterday we picked 10 pounds of fresh, sweet, amazing strawberries (yes, literally 10 pounds) and now I have to figure out what to do with all of them! My 3 year old has been eating them like they are going out of style, her face and hands stained a stunning shade of pink, but I’d like to try out a few recipes before she gobbles them all up. I have already made a batch of strawberry jam, and hope to make another. But I am dreaming about Strawberry Frozen Yogurt. Years ago my family used to visit a yogurt stand at the beach – it was the first place I ever tried frozen yogurt and it was like nothing else, tart and sweet at the same time with that slight yogurt “bite” to it. Soooooo good. While I love TCBY as much as the next person, it’s sweet ice-cream flavors can not even compare to the yogurt from that beach stand. I’m hoping this recipe, made with my homemade yogurt, will give me something close to the yogurt of my dreams . . .
Strawberry Frozen Yogurt
1 pound strawberries, rinsed and hulled
2/3 cup sugar
optional: 2 teaspoons vodka or kirsch
1 cup 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.
