Strawberry Frozen Yogurt Recipe
- 3 cups washed, quartered strawberries (about 1 1/2 pints)
- Zest of one lemon, removed with a vegetable peeler (see note)
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 2 cups Greek (strained) yogurt
- Lemon juice to taste, if needed
- Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.
- Transfer to a blender or food processor (or use an immersion blender in saucepan) and puree until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry puree.
- Transfer puree to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.
- Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.
washed, lemon, sugar, kosher salt, yogurt, lemon juice
Taken from www.seriouseats.com/recipes/2012/05/strawberry-frozen-yogurt-recipe.html (may not work)