These gorgeous strawberries, which are grown locally in Cameron Highlands, Malaysia are on offer from TESCO. I bought three packs home and churned out this delightful frozen yoghurt. Though our local strawberries are not as sweet as the imported ones, they are still wonderful. I use my homemade yoghurt for this. Frozen yoghurt is definitely a healthy option to ice cream that has egg yolks and cream, and is just as delicious!
Our local strawberries from Cameron Highlands
The sliced strawberries macerated in the sugar and vodka with its own juices. Delicious!
Strawberry Frozen Yoghurt.
Look at the beautiful gorgeous colour!
As what David says, "the biggest blast of strawberry flavour imaginable"!
This is so refreshingly delicious!
For other recipe that uses all those gorgeous berries, now that summer is here at some parts of the globe, take a look at a lovely blog from Greece, Kitchen Stories. Kitchen Stories blog is in two languages, Greek and English, just click here for the English language. Kitchen Stories has made a Fruit Pie that looks so delicious and perfect for all the abundant summer berries that are just waiting to be used up. I wish we have summer berries here! I'm so jealous! :) Hop over to Kitchen Stories for this delicious Fruit Pie and other yummy desserts, just say that you are dropping in from Kitchen Flavours! :)
Strawberry Frozen Yogurt
(adapted from "The Perfect Scoop" by David Lebovitz)
Notes from David " This frozen yogurt is a snap to put together, especially welcome in the summer which is when you may want to limit your time in a warm kitchen. But don't let its ease of preparation fool you; this vibrantly coloured frozen yogurt provides the biggest blast of strawberry flavour imaginable."
1 pound (450gm) fresh strawberries, rinsed and hulled
2/3 cup sugar (130gm) sugar
2 teaspoons vodka or kirsh (optional)
1 cup (240gm) plain whole-milk yoghurt
1 teaspoon freshly squeezed lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsh. If using, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
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.
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.
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