Friday, June 5, 2015



1 1/2 kg   washed, quartered strawberries
Zest of 2 lemon, removed with a vegetable peeler
300 g sugar
1/2 teaspoon kosher salt
1 kg Greek (strained) yogurt Lemon juice to taste, if needed


Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4-5  minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 5-7  minutes.
Transfer to a blender or food processor and make  purée until smooth. Strain through a fine mesh strainer. You should have about 4 cups of strained strawberry purée.
Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 -4 hours.
Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 3- 4 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

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