Strawberry Frozen Yogurt

I've put off using my roomie's ice cream maker since I made avocado frozen yogurt, since that was quite the endeavor. Last weekend I decided it was time to pull it out again, since it has been unbelievably hot over the past two weeks or so. I decided to make strawberry frozen yogurt - mostly because it was one of the first recipes I found for frozen yogurt. I generally don't enjoy eating strawberries alone, but do enjoy strawberry flavored things, like gum and candy. I prefer blueberries and raspberries...and supposedly strawberries carry the most pesticides of any fruit, so I tend to steer clear. The recipe I found says that you can strain out the seeds, but why on earth would you want to do that?? When I make homemade ice cream/frozen yogurt, I want it to taste natural. Leave the seeds in. Also - the only whole milk yogurt I can ever find in the grocery store is Fage Total. I guess everyone in America is on a diet. I don't blame them.
(P.S. - this is incredible. Or maybe I'm delusional due to the heat. Try to get organic strawberries, if possible.)


1 pound strawberries, rinsed and hulled
2/3 cup sugar (you could probably use less than this...mine came out pretty sweet)
optional: 2 teaspoons vodka or kirsch (I left this out, but sounds interesting!!)
1 cup plain whole milk yogurt (Greek works well)
1 teaspoon fresh lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds (....don't!).

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions. (For me, this required about 20 minutes in the ice cream maker.)

Original recipe here