Name: Strawberry Lemonade Frozen Yogurt
Prep time: 15 min
Total time: 3 h 40 min
Yield: about 5 cups (6 to 8 servings)
Ingredients: 2 cups (300 g) sliced strawberries; 1/3 cup (80 ml) freshly squeezed lemon juice (from about 2 lemons); 3/4 cup (180 ml) pure maple syrup; 2 cups (490 g) plain Greek yogurt; 1 tablespoon vodka or kirsch (optional, for softer scooping)

This frozen yogurt from the KitchenSimplicity archive tastes like a glass of strawberry lemonade turned into a scoop. Fresh strawberries, plenty of lemon juice and maple syrup are blended with thick Greek yogurt, chilled, then churned until creamy.

With only four ingredients and a blender, it is an easy warm-weather dessert for when strawberries are at their best. Serve it straight from the machine as soft-serve, or freeze it for a few hours if you like firmer scoops.

Tips

Full-fat Greek yogurt gives the creamiest result; lower-fat yogurt freezes icier.
After a few days in the freezer it gets hard; let it sit at room temperature for 15 to 30 minutes before scooping.
Maple syrup is milder than honey here; honey works but its flavor will stand out more.
Regular plain yogurt can be strained in a coffee-filter-lined sieve for a few hours to make it thick like Greek yogurt.

Strawberry Lemonade Frozen Yogurt

Prep

15 min

Cook

0 min

Total

3 hr 40 min

Yield

about 5 cups (6 to 8 servings)

Ingredients

2 cups (300 g) sliced strawberries
1/3 cup (80 ml) freshly squeezed lemon juice (from about 2 lemons)
3/4 cup (180 ml) pure maple syrup
2 cups (490 g) plain Greek yogurt
1 tablespoon vodka or kirsch (optional, for softer scooping)

Steps

Put the bowl of your ice cream maker in the freezer ahead of time if your machine needs it.
Blend the strawberries, lemon juice and maple syrup until completely smooth.
Add the Greek yogurt (and the vodka or kirsch, if using) and blend just until evenly mixed.
Chill the mixture in the fridge for 1 hour, right in the blender jar or in a covered bowl.
Churn in the ice cream maker according to the manufacturer's directions, usually 20 to 25 minutes, until thick and creamy.
Serve right away as soft-serve, or scrape into a covered container and freeze for 2 to 3 hours for firmer scoops.