Tuesday, March 11, 2008

Strawberry Frozen Yogurt

1 pound strawberries, rinsed, hulled, and sliced
2/3 cup sugar (I used half Splenda and half sugar - next time I'll probably try all Splenda)
2 teaspoons vodka or kirsch (bourbon would probably also be good)
1 cup plain, whole milk yogurt
1 teaspoon fresh lemon juice

  • 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.

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