strawberry frozen yogurt

i got another treat for ya! not for some of you on the northern side of the world though, it's more for us in the tropical or summery areas. i have frozen yogurt here! with my favorite fruit, strawberry. if i take a look to these last few posts of mine in the blog, i have been making things with fruits lately.. or not? however, i am craving for cheesecake right now..

this month has been a wonderful month for me in the kitchen. it opens with two special birthdays which i got the chances to make birthday cakes for both of it and it turns out great. not to mention just yesterday i've managed to make a very freakin awesome Rilakkuma cupcakes for my friend's girlfriend. not to mention last wednesday i also made a batch of super giga delicious savory puff pastry tart, which result in me being praised by my bf's mom. say October is my lucky month! and to top it off, i am planning on making some halloween treats! i never made any before, so i guess it's time for me to start, don't you think?!

anyhow, back to this frozen yoghurt. this one is a recipe from David Lebovitz ice cream cookbook. it is still so far my favorite ice cream cookbook in the house. this fro-yo is tangy enough to brighten your day and refresh one dull day. as what he's said there '... this vibrantly colored frozen yogurt provides the biggest blast of strawberry flavor imaginable', i couldn't be more agree with his words.

Strawberry Frozen Yogurt

from The Perfect Scoop by David Lebovitz

makes about 1 quart

1 (450gr) pound fresh strawberries, rinsed and hulled

2/3 cup (130gr) sugar

2 tsp vodka or kirsch (optional)

1 cup (240gr) plain whole-milk yogurt

1 tsp freshly squeezed lemon juice

directions:

1. slice the strawberries into small pieces. toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. cover and let stand at room temperature for 1 hour, stirring every so often.
2. puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. if you wish, press the mixture through a mesh strainer to remove any seeds.
3. refrigerate for 1 hour (me: overnight), then freeze in your ice cream maker according to the manufacturer's instructions.

so, that's all for today! now i am confuse what to brag on the next post, lol.

thanks for reading everyone!

have a nice day.. :D

Much Love,

Monica Adriana