Strawberry Frozen Yogurt

• 2 cups Plain, Whole Milk Yogurt
• 4 cups Sliced Strawberries
• 1 Tablespoon Vodka
• 2 teaspoons Lemon Juice
• 1/2 teaspoons Almond Extract
• 3/4 cups Sugar
• 1/4 cups Corn Syrup

1. Line a wire strainer with cheesecloth and set over a bowl. Pour the yogurt into the lined strainer and place in the refrigerator to drain for 6 hours or overnight.
2. In a blender or food processor, puree the strawberries with the vodka, lemon juice and almond extract. Pour into a bowl; add the strained yogurt, sugar, and corn syrup. Whisk until smooth.
3. Pour into an ice cream maker and process according to manufacturer's instructions, about 20-25 minutes.
4. Spoon frozen yogurt into freezer-proof containers, press a piece of plastic wrap on top, and freeze to harden. After 4 hours, the frozen yogurt will still be soft but scoop-able. Once frozen 12-24 hours or more, you'll want to leave it on the counter to sit for 5 minutes before scooping.

milk yogurt, strawberries, vodka, lemon juice, almond extract, sugar, ubc

Taken from tastykitchen.com/recipes/desserts/strawberry-frozen-yogurt/ (may not work)