Sunday, 10 July 2011

Strawberry Frozen Yogurt

 This is a perfect way to make fresh strawberries last a little longer - if you can manage not to sit and eat the frozen yogurt all in one go! Making a syrup (quite like the first steps in making strawberry jam) stops the strawberries developing ice-crystals as they freeze.

400g strawberries
150g sugar
500g greek-style (or any full fat) plain yogurt
juice of half a lemon
vanilla extract/essence

1. Chop the strawberries into small pieces, and mix them with the sugar and lemon juice in a bowl. Leave to stand for an hour or so.

2. Transfer to a pan, and heat until the sugar has dissolved. At this point, you have several choices - I blend half the syrupy strawberry mix, and leave half unblended so there are strawberry bits in the frozen yogurt, but you could blend it all and even sieve the mixture for a smooth yogurt, or leave it unblended if you like lots of fruit chunks.

3. Now cool the mixture down, and add a bit of vanilla extract. When it is about fridge temperature, mix together with the yogurt, and transfer to the freezer. It's worth freezing in a larger container so you can mix thoroughly.

4. Every half hour or so, check the mixture, and whisk it thoroughly to break up the ice crystals that will form. The more thorough you are at this point, the smoother the resulting frozen yogurt. (I don't have an ice-cream machine, but you could use one to freeze the mixture if you prefer).

No comments:

Post a Comment