The musings of a Hamptons-based shutterbug in her pursuit of life's joys - photography, food, and travel.
The end of the local strawberry season is always sad to see come but before it did this year I made a batch of this truly delicious frozen yogurt. This is exceptionally easy to make and the results are packed with the flavor of strawberries and the slight tang of yogurt. Use Greek-style yogurt for the best results, it's richer, thicker, and has less water than regular whole-milk plain yogurt. Don't expect this to thicken and increase in volume in the ice cream maker as ice cream does. Just follow the simple instructions and you will be blown away by your reward and its color!
Where did I find this one? The Perfect Scoop by David Lebovitz. David was trained as a pastry chef in France and Belgium and worked at Chez Panisse in Berkeley, California, one of the best restaurants in the country, for twelve years. Chez Panisse was founded by Alice Waters and Paul Aratow in 1971 and was the leader in the farm-to-table movement. If you're interested you should follow David's blog, it's always interesting, especially if you're a foodie and maybe even a francophile.
Frozen Strawberry Yogurt
(Makes 1 quart)
1 pound (450 grams) strawberries, rinsed and hulled
2/3 cup (130 grams) sugar
2 teaspoons vodka or kirsch, optional
1 cup (240 grams) Greek-style yogurt
1 teaspoon fresh lemon juice
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- Hull and slice the strawberries. Toss them in a bowl with sugar and vodka or kirsch (if using) until the sugar begins to dissolve. 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 yogurt (Use Greek-style yogurt for best results. Regular whole-milk plain yogurt can also be used. Greek-style is richer and thicker than whole milk yogurt, and has less water.) Pulse the machine until the mixture is smooth. If you wish, press the mixture through mesh strainer to remove any seeds. Taste, and add lemon juice if desired.
- Chill for at let 1 hour, or overnight, then freeze in your ice cream maker according to the manufacturer's instructions.
