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Strawberry Frozen Yogurt

July 26, 2011

I know for sure two things I did right in “2011”.  One was to buy an ice cream machine and the second was to buy David Lebovitz’s book “The Perfect Scoop”.  And that might be enough.  The possibilities are endless for someone who eats ice cream just about every day.

Strawberry Frozen Yogurt


  • 1 lb. Strawberries (rinsed, hulled and sliced)
  • 2/3 C. Sugar
  • 2 t. Vodka or Kirsch
  • 1 C. Plain Greek Yogurt
  • 1 t. Fresh Lemon Juice
  • Mint Leaves for Garnish (optional)


  1. Combine the strawberries and sugar (add the liquor if using) in a bowl and let sit until the sugar begins to dissolve; cover and let stand at room temperature (stir occassionally) for about 2 hours
  2. Put the strawberry mixture and juices into a blender and add the yogurt and lemon juice
  3. Pulse until the mixture is smooth
  4. Press mixture through a mesh strainer to remove seeds (optional)
  5. Chill for 1 hour in the refrigerator; put mixture in ice cream maker and follow the manufacturer’s directions
  6. Serve in chilled ice cream dishes and garnish

(Yield: about 1 Quart)

Recipe from “The Perfect Scoop” by David Lebovitz

3 Comments leave one →
  1. July 26, 2011 18:05

    yuum!! Really wish I had an ice cream maker!! 😦


  1. Celebrate National Ice Cream Month in July « "Deja Vu" Cook

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