Thursday, May 6, 2010
This really might be the most delicious thing ever. We probably could eat an entire batch of this every night. Luckily (or not, depending on how you look at it), it takes a little time to make a batch of frozen yogurt. So, we restrained ourselves and made it last like 4 days. Since strawberries are in season (enough), we were trying to figure out what to do with some when we came across this recipe from David Lebovitz. We don't own his book, but now we think we are going to have to get it. He offered some variations in his original recipe - here's how we made it.
1 lb strawberries
2/3 c sugar
2 tsp strawberry liquor
1 c plain Greek yogurt
1 tsp lemon juice
1. Cut up the strawberries into small bits.
2. Toss in a bowl with sugar and alcohol until the sugar begins to dissolve.
3. Cover with plastic wrap and let stand at room temperature for about 2 hours, stirring periodically.
4. Put the strawberry mixture in a blender. Add the yogurt and lemon juice. Pulse until the mixture is smooth.
Cornelius' tip: If you don't want any seeds, push the mixture through a mesh strainer. If you want some chunks, reserve some of the strawberries before pulsing, then stir them back in.
5. Chill for 1 hour in the fridge.
6. Process in your ice cream maker according to manufacturers instructions.
Cornelius' tip: We have the Kitchenaid attachment. So, we have to freeze the bowl for 24 hours, then we mix it for about 15 minutes, then we freeze it overnight.
As you can see, none of the steps are complicated, but it takes some time. It is definitely worth it because it makes the best, most fresh and delicious tasting frozen yogurt in all the land.
We have already bought more strawberries to make it again!