Strawberry Frozen Yogurt
This strawberry frozen yogurt gets its depth from a long maceration with sugar and a whole lemon. The strawberries sit in sugar and lemon juice for an hour or two, which pulls out their juices, and the squeezed lemon halves stay in the bowl so the rind lends a little bitter perfume. A spoonful of orange liqueur and tangy Greek yogurt finish the base before it goes into the ice cream maker.
Instructions
Wash and dry the strawberries and the lemon. Slice the strawberries into small pieces and toss them with the sugar in a bowl.
Roll the lemon on the counter, pressing down with the palm of your hand to loosen the juice. Cut it in half and squeeze both halves through a strainer into the strawberries.
Pick any stray seeds out of the squeezed lemon halves, then add the halves, rind and all, to the bowl. Let the mixture macerate for 1 to 2 hours, stirring now and then, until the sugar crystals have completely dissolved.
Take out and discard the lemon halves, then stir in the orange liqueur. Purée the mixture in a blender or food processor, stopping while it is still slightly textured so it is not over-blended.
Stir in the Greek yogurt until the mixture is evenly combined and uniformly pink. Cover and refrigerate for at least 4 hours so it is thoroughly cold before churning.
Pour the chilled mixture into a prepared ice cream maker and churn for about 20 minutes, until the frozen yogurt is firm. Serve right away, or freeze it for later.
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