Frozen Strawberry Yoghurt

I’ve been going ga-ga over strawberries this season. I went through so many packs of them, I can’t even remember. And just so that I don’t miss them when they’re not in season when I return from the States, I froze 2 kilos of them before leaving. Yes, I am that obsessed!

So when I found a recipe for frozen strawberry yoghurt on David Lebovitz’s website I just had to make it! And since this recipe  is good to make without an ice cream maker, I gave it a go.

I absolutely loved the results. Creamy, luscious and full of flavour. I was happy I left the seeds in to give it a natural feeling texture of real strawberries.

Adapted from: David Lebovitz

1 cup (240g) plain, whole milk yogurt
1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
1 teaspoon fresh lime juice

1. Tie the yoghurt in a cheesecloth and let it sit in a strainer in a bowl overnight or for atleast 2 hours. This will help drain off all the whey and result in a very creamy frozen yoghurt dessert.
2. Cut the strawberries and toss it in the sugar until it begins to dissolve. 
3. Blend it together until it forms a consistent puree. 
4. Next, blend in the yoghurt and lime juice until the mixture is smooth.
5. Freeze the mixture in a wide dish or plastic container (larger the surface area, quicker the freezing – since we have to pulse this mixture a couple of times).
6. Keep checking on the mixture every 30 minutes or so and use the stick blender to break the icicles. I did it 4, maybe 5 times.