Strawberry Frozen Yogurt

My sister and I love frozen yogurt so much that we used to joke about starting a froyo review podcast or blog. We were going to call it Fro Up, as in, eat too much froyo and you will fro up. This homemade strawberry frozen yogurt is so delicious you might be tempted to overindulge. Like the crisp I posted Tuesday, it is a an extremely straightforward recipe, perfect for those making ice cream or frozen yogurt for the first time. This is also a great way to use the early spring strawberries on sale in grocery stores now; macerating the strawberries in sugar makes even mediocre berries taste amazing. Adding a little vodka or kirsch to the mix just intensifies the berry flavor.

Strawberry Frozen Yogurt (from David Lebovitz)
(Makes about 1 quart)

1 pound strawberries, rinsed, hulled, and sliced into small pieces
2/3 cup sugar
2 teaspoons vodka or kirsch (optional)
1 cup plain whole milk yogurt (I prefer to use Greek)
1 teaspoon fresh lemon juice

Toss strawberries 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 1-2 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. I don't strain mine, because I don't mind the texture and I think the seeds make it look more homemade.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Kirsch is a fruit brandy made from cherries that can be somewhat hard to track down, but I recommend going to the effort. They carry it at Vom Fass.