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Lebovitz’s Strawberry Frozen Yogurt

June 8, 2012

Summer, with a capital “S”, beginning with the longest day of the year, is weeks away, but thanks to our local school board, summer is in full swing here.  School is out, pools are open, and that means it is time to break out the ice cream maker.  My kids and I (since I teach for a living) are wholeheartedly leaping into carefree summer-mode.  I am now in the business of putting smiles on their sweet little faces and nothing works better for that than some form of sweet frozen goodness.

Lebovitz’s Strawberry Frozen Yogurt made its way into our lives (and bellies) last summer.  As strawberry season unfolded this year, I could not wait to make it again.  David Lebovitz is a master of desserts and this frozen yogurt is no exception.  The recipe starts with a full pound of perfectly ripe seasonal strawberries macerating in sugar and vodka.  Once they are nice and syrupy, simply blend them with yogurt (he calls for whole milk, but I find lowfat makes it perfectly creamy) and pour into your ice cream maker.  Wow, the result is frozen yogurt with an amazingly intense strawberry flavor not to mention the remarkable pink color.  The yogurt has a tender yielding texture and truly tastes like strawberries.  Head for the field or market, gather the most delectable strawberries you can find and make this dessert.  It is sure to bring a smile to your face.

Lebovitz’s Strawberry Frozen Yogurt

adapted from The Perfect Scoop, by David Lebovitz

makes about 3 cups

1 pound strawberries, rinsed and hulled

2/3 cup sugar

2 teaspoons vodka*

1 cup plain low-fat yogurt

1 teaspoon fresh lemon juice

Slice the strawberries.  Combine the strawberries, sugar, and vodka in a bowl.  Mix until sugar is well distributed.   Cover bowl and let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries mixture to a blender or food processor. Add the yogurt and fresh lemon juice. Process until smooth.  If you want a super silky frozen yogurt, press the mixture through a sieve to remove seeds.  (I did not bother with this step).

Chill the mixture for an hour and then freeze according to your ice cream maker’s instructions.

*The vodka prevents the mixture from freezing solid.  It is not enough to taste in the final product.  If you are opposed, you can leave it out.

Print this recipe:  Strawberry Frozen Yogurt

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5 Responses to “Lebovitz’s Strawberry Frozen Yogurt”


  1. You can never go wrong with Lebovitz’s ice cream recipes!! Beautiful photos too – really just makes me want to dive in.

  2. TasteFood Says:

    This looks great. I am off to buy my strawberries!

  3. Teresa Says:

    Ha-HAH! Did that bug I stuck in your ear finally drive you off to the book store?! Oh my GOODness, that b ook is too much good stuff! Marshmallow Hot Fudge, what?! SOO good. I’ve been craving ice cream sandwiches for a year now because of that book. I hope you enjoy it as much as I have and I apologize if I drove you to it, no, not really. :)

  4. Janice Juul Says:

    I love that I can visit Karen’s blog and find new recipes to try. Thank you !!!!


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