Makes about 1 1/4 quarts (about 8 servings)
Choose the ripest, most flavorful strawberries for this yogurt. Hull, rinse, and slice them just before you are ready to make the frozen yogurt. To remove the hulls, use a huller (a tweezer-like tool that pinches out the hull) or the tip of a paring knife to cut around the hull. Slice the berries rather thinly, so that the sugar can pull out the juices; the juices will dissolve the sugar for a smoother finished texture.
Ingredients
- 3 cups sliced hulled strawberries
- 1 1/2 cups sugar (divided use)
- 1 tablespoons freshly squeezed lemon juice
- 3 cups whole or low-fat plain yogurt
Directions
- Toss the strawberries with 1/2 cup of the sugar and let them sit, covered, at room temperature for 1 hour.
- Purée 2 cups of the strawberries along with any syrup released by the fruit until very smooth in a food processor or blender. Reserve the remaining cup of berries to add later.
- Stir the purée, the remaining 1 cup sugar, and the lemon juice into the yogurt and stir until the sugar is completely dissolved.
- Refrigerate the mixture for at least 4 hours or up to overnight.
- Freeze in an ice-cream machine according to the manufacturer’s instructions. Transfer the frozen yogurt from the machine to a large bowl and fold in the remaining sliced strawberries. Pack the frozen yogurt in containers and let ripen in the freezer for 3 to 4 hours before serving.
