Strawberry Lemonade Frozen Yogurt

strawberry lemonade frozen yogurt

Oh man, you guys. I don’t even know where to begin with this recipe. I am without words. If I could choose a recipe for you to simply just taste so that I didn’t have to bother trying to explain just how amazing it is, this would be it.

This is no ordinary frozen yogurt – there is soo much flavour going on here. James and I could not get enough. And, we may have avoided eating it in front of the kids so that we could save it all for ourselves. But, don’t feel too badly for them because this is going to be made very often in the coming months.

strawberry lemonade frozen yogurt

The recipe is super simple and full of good for you ingredients. Yes, it’s still a treat but one you can feel very good about eating. It’s fruity and tart with just the right amount of sweetness. And it is oh so refreshing.

You may be tempted to swap the maple syrup with honey but it just won’t be the same. Honey tends to overpower other flavours and can become cloyingly sweet when used in large amounts, whereas maple syrup is better at elevating other flavours while hiding in the background (which is why it’s one of my favourite sweeteners to use in place of sugar). If you make your own Greek yogurt this is also considerably cheaper to make. Which makes it all the more enjoyable.

If you have never listened to me before you must listen to me know. Go forth and make this frozen yogurt ASAP!

strawberry lemonade frozen yogurt

Strawberry Lemonade Frozen Yogurt
This will become more icy the longer it stays in the freezer, you can add a tablespoon of vodka or kirsch to keep it from freezing so firmly, if desired.
  • 2 cups sliced strawberries
  • ⅓ cup freshly squeezed lemon juice
  • ¾ cup maple syrup
  • 2 cups Greek yogurt
  1. Process strawberries, lemon juice and maple syrup in a blender until smooth. Add yogurt and process until evenly mixed. Place blender jar in fridge to chill for 1 hour. Churn in ice cream maker according to manufacturers instructions.
  2. Serve immediately as soft-serve or freeze in a covered container for several hours until desired firmness. If storing in the freezer for several days remove from fridge 30-60 minutes to soften before serving (the time needed will depend on the temperature of the house and the depth of the container).


  • Karly Campbell

    Love this! I’ve been wanting to make a raspberry froyo, but I can’t find my freezer bowl for the ice cream maker!! What the heck?!

    • Cheri | Kitchen Simplicity

      Noooo!!! The humanity!

  • Jamie

    Aw, maaan! This sounds so good, but as a college student, I don’t have any access to an ice cream maker! Also, question: I accidentally bought regular yogurt thinking it was Greek yogurt (it was a brand I don’t usually get). Can I still use that instead of Greek yogurt? I don’t want to waste it.

    • Cheri | Kitchen Simplicity

      You can but it will probably be more icy. You can make your own Greek yogurt by lining a sieve with coffee filters and and letting the yogurt strain. The whey will go through the coffee filters and you will be left with a thick yogurt (AKA Greek yogurt) in the coffee filters. You can check out the “To make Greek yogurt” portion of this recipe: for more detailed instructions. Hope that helps!

  • Courtney G.

    Ok. I am drooling – and dragging the toddler out to buy an ice cream maker!!!

  • Warm Vanilla Sugar

    This flavour looks lovely!! Yum!

  • Azu

    This frozen yogurt looks delish! Love your pictures

    • Cheri | Kitchen Simplicity

      Thank you!

  • Erica

    I can’t wait to make this! Would the fat content of the yogurt make a difference to the end result?

    • Cheri | Kitchen Simplicity

      Yes! The more fat the creamier it will be. :)

      • Erica

        Thanks! I am making this tomorrow and cannot wait. How much will this make…about 3 cups?

        • Cheri | Kitchen Simplicity

          Sorry for the late reply! It should make more. I’m not sure of the exact amount but I would probably say 4-5 cups. I guess you probably made it already, but in case someone else has the same question… :) I hope you enjoyed it!

  • Julie Gibeault-Goyer

    I am making this tonight!!!.

    • Cheri | Kitchen Simplicity

      Hope you enjoy it!

  • SigneMarie

    Would it be possible to sub frozen strawberries (thawed?)?

    • Cheri | Kitchen Simplicity

      Yes that would be fine, I would measure first and then thaw.

      • SigneMarie

        Great – thanks :-) Looks delicious but strawberry season is still a ways away around these parts!

  • Kristine @ Kristine’s Kitchen

    Such a simple recipe! I cannot wait to make this. Your photos are lovely!

  • Pam

    This is THE BEST!! 1st batch I used frozen strawberries, partially thawed and then broken up/chopped/sliced with a masher…just enough so chunks of strawberries would be in each scoop. 2nd batch I doubled the recipe and am using a frozen triple berry blend of fruits. I don’t have an ice cream churner, so I’m doing it the old fashioned way…in the freezer and stirring/whipping every 30 minutes. Takes about 2-3 hours but SO worth it (using frozen berries speeds up the process!! :D ).