May 10, 2012

Strawberry Frozen Yogurt


I'm not much of an ice cream eater because it just doesn't agree with my system.  I get really stuffy and have to clear my throat for hours afterward.  While I do enjoy ice cream, mostly it's just not worth the misery that follows it.  However, I can eat frozen yogurt without as much of a problem.  Why I hadn't thought to make it at home before I saw this recipe is beyond me.  Definitely a moment of "duh".

The moment that I saw this on Josie's blog, I checked the fridge for ingredients and immediately started a batch of this delicious concoction.  This is the third time that I've made this yogurt and the only reason I haven't blogged it before now is that it always gets eaten before I can photograph it.  It's just one of those insanely good treats that you don't feel too badly about eating because it's made with Greek yogurt, so you just keeping eating it and eating it and eating it, until you realize that it's gone!  The strawberries are the true star of this dessert and really shine through.

Definitely give this a try before strawberry season is over!  I'm sure you can make this with frozen strawberries but with all the beautiful berries in the grocery store, fresh is the way to go with this one.

Strawberry Frozen Yogurt
Printable Version

1 lb. fresh strawberries, hulled and diced
⅔ cup granulated sugar
2 tsp. vodka (optional but recommended)
1 cup plain Greek yogurt
pinch of salt
juice of half a lemon

1. In a large bowl, toss the strawberries with the sugar and vodka and stir until the sugar dissolves and the strawberries start to release their juices. Allow to sit at room temperature for an hour, stirring about every 10 minutes.
2. In a blender, puree the strawberries and their liquids along with the yogurt, salt, and lemon juice until smooth. If you want to remove the seeds, strain the mixture through a fine-mesh sieve into a large bowl, otherwise, cover and refrigerate for at least 1 hour, or up to overnight.
3. Freeze according to manufacturer's instructions for your ice cream maker and serve.

as seen on Pink Parsley, originally adapted from The Perfect Scoop