Strawberry Frozen Yogurt
- 1 1 1 pound strawberries, hulled and chopped
- 3/4 3/4 3/4 cup sugar
- 1 1 1 tablespoon vodka
- 1-1/2 1-1/2 1-1/2 teaspoons freshly squeezed lemon juice
- 1-1/2 1-1/2 1-1/2 cups whole milk Greek yogurt*
Adapted from onceuponachef.com
Combine the strawberries, sugar, vodka and lemon juice in a medium bowl and stir to combine. Cover with plastic wrap and let sit at room temperature for about an hour, stirring every so often, until the mixture is nice and syrupy.
Combine the strawberry mixture and Greek yogurt in a blender and purée until smooth. Place a sieve over a medium bowl and strain the frozen yogurt purée into the bowl to remove the seeds. (The most efficient way is to use a ladle to push the mixture in circular motions through the sieve.) Discard the seeds. Cover the bowl with plastic wrap and chill in the refrigerator until very cold (you can speed this up in the freezer if you like).
Freeze the frozen yogurt mixture in ice cream machine according to the manufacturer's instructions. It will look a little slushy when it's done. Transfer the frozen yogurt to a plastic container and place in the freezer until firm enough to scoop, a few hours.
*Note: For the best taste and consistency, I highly recommend using whole milk Greek yogurt. Low fat will work too but the frozen yogurt won't stay as creamy in the freezer. Do not use nonfat.