This frozen yogurt doesn't have a ton of sugar or fat, and like many frozen strawberry desserts, it will firm up hard. So let it defrost on the counter for 10 minutes or so, if not longer. Or eat it straight as soft serve.
To add some complexity and floral sweetness, drizzle a spoonful of St. Germain elderflower liqueur over each serving.
Note: When removing lemon zest with a vegetable peeler, take care not to remove too much of the white pith underneath.
- 3 cups washed, quartered strawberries (about 1 1/2 pints)
- Zest of one lemon, removed with a vegetable peeler (see note)
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 2 cups 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 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.
Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 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 hours.
Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.
Ice cream machine, blender or food processor