Sometimes the simple things in life are the best. Like a simple, delicious strawberry frozen yogurt.
Or a simple post with a simple recipe for strawberry frozen yogurt.
This recipe was inspired by David Lebovitz and adapted by me.
Fresh Strawberry Frozen Yogurt
- 1 pint peak of the season strawberries, stems removed and rinsed
- 2/3 cup granulated sugar
- 2 teaspoons Kirsch
- 1 cup plain yogurt (whole fat, if you can find it; can also use Greek yogurt)
- 1/3 cup sour cream
- juice of 1/2 lemon
- Cut the strawberries into 1/2-inch slices and place in a bowl with sugar and Kirsch. Stir to mix well, then set aside to macerate for 1 to 2 hours.
- Put strawberries and their liquid, yogurt, sour cream, and lemon juice in bowl of food processor. Process until mixture is smooth. Press mixture through fine mesh sieve to remove seeds.
- Refrigerate mixture for 1 hour, then process in ice cream maker per manufacturer’s instructions.
- Enjoy immediately, or freeze to desired consistency.
Makes about 1 quart.
My family loved this frozen yogurt. In fact, my wife pronounced it “too good”, meaning it won’t last long around here. It was sweet, slightly tart (my 8-year-old picked up on the lemon juice), and tasted like fresh strawberries.
Everyone was surprised when I told them it had sour cream in it. I added it because the only yogurt I had was low-fat, but I ended up liking the smoothness and tang it lent to the frozen yogurt. From now on, it will be a regular addition to my homemade frozen yogurt.
This post is part of Strawberry Week here at Of Cabbages and King Cakes. Check out my other posts to find out what else I did with fresh strawberries while they were in season this year.