A little surfing found me this recipe, in the archives of David Lebovitz’s blog. I had once made an almond cake from his recipe, and it was divine, so I had confidence. Besides, with such an elegant ingredients list and such a clever technique, how could I go wrong?
I did not go wrong. This frozen yogurt has an intensely vibrant strawberry flavor combined with an incredibly creamy mouthfeel. Light yet rich, sweet-tart, and a gorgeous shade of pink, it’s so good it elicited this praise from my eager taster: “OH my god. Oh my god. Oh my GOD!”
So. Try it. The recipe does require some forethought, as there are several steps that require an hour or two to complete – but for the most part all that hour will require from you is patience, as you wait for the moment when that first transportive spoonful melts on your tongue.
Very Strawberry Frozen Yogurt
1 pound fresh strawberries
Scant 2/3 cup sugar
2 teaspoons Chambord, kirsch, cointreau, or other fruity liqueur (optional)
1 cup plain Greek yogurt, preferably Greek Gods brand
1 teaspoon fresh lemon juice
Stem the strawberries (I just slice the tops off) and slice fairly thinly (4 to 6 pieces per berry). Toss in a bowl with the sugar and optional liqueur. The liqueur not only adds flavor, but also acts as an antifreeze so the ice cream stays softer and resists crystallizing in the freezer. Let stand at room temperature for two hours. This lets the berries macerate in the sugar until they form a bright red syrup.
Pour the berries and juice into a blender or food processor. Add the yogurt and lemon juice and process until smooth. You can use the mixture as is or press it through a strainer to get rid of the little seeds. (I did the latter, and the smoothness is worth it.)
Chill for 1 hour. Freeze in an ice-cream freezer according to the manufacturer’s instructions. (I use this inexpensive Cusinart model, and I love it.) Transfer to a lidded container and let set up in the freezer for an hour – or however long you can stand to wait.
This may be fairly hard the next day; let soften for 5-10 minutes on the counter, or a bit longer in the refrigerator, before scooping.
Makes about 1 quart.
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