Saying 'Yes, Darling" to Strawberry Fro Yo
You know how Jersey has tomatoes, Georgia has peaches and Texas has pecans? Well, Oregon has strawberries. Until I moved to the Pacific Northwest, I had no idea. So I got a pint on the side of the road along route 26 last week while driving to the Oregon coast with my mom. After alternating stints in the fridge and rides in the back seat of the car, the pint began to show signs of distress, but it was far from a lost cause. A spinach salad with strawberries might be out of the cards, but I wondered how I could maximize the flavor of these intensely flavored sun-kissed morsels without entering them in a beauty contest.
With the summer solstice approaching this Saturday, my thoughts have turned to my ice cream maker and how I’ve not taken her out for a spin in a year, since before I packed our house in Arlington, Va., and moved out west. For inspiration, I paged through “The Perfect Scoop,” David Lebovitz’s trusty-reliable resource on frozen treats, and the light bulb went off when I got a look at his recipe for frozen yogurt -- with strawberries. In my mind’s eye, I was tasting lots of yogurt, little fruit, much like an 8-ounce cup you’d find in the supermarket. But this version is just the opposite -- loads of fruit, with yogurt in the background; in fact, you might mistake this for a sorbet.
I can’t tell you enough how bright and fruit-forward this
sorbet fro yo is; your palate will be refreshed and you’ll think, hmm…when I’ve got this, do I really need ice cream after all?
Do. Try. This. At. Home.
Let's eat down that fridge! The frugal fun begins this weekend. All next week in the blog space, you'll hear from guest bloggers -- from D.C. to Poland. If you'd like to be included on the EDF Honor Roll, e-mail me by Friday, June 19, with your name, city and state (and country, if applicable).
Strawberry Frozen Yogurt
Adapted from “The Perfect Scoop” by David Lebovitz
1 pound fresh strawberries, rinsed and hulled (about 2 heaping cups)
2/3 cup granulated sugar
2 teaspoons vodka or kirsch (Optional; I had neither, so used equal amounts rum. Fyi, a small amount of alcohol reduces freezing point, keeping ice cream or fro yo from getting hard and over crystallizing. And if you can’t have alcohol whatsoever, don’t worry and just omit.)
1 cup plain yogurt (I have used both whole and non-fat varieties and prefer organic brands)
1 teaspoon lemon juice, freshly squeezed
Slice berries into very small pieces and place in a mixing bowl. Add sugar and alcohol, if using, and stir to combine, making sure sugar is dissolved. Allow to macerate for about 1 hour at room temperature.
Place berries and juices in the bowl of a food processor or blender, along with lemon juice and yogurt, and puree until smooth. Transfer to a bowl or container (I strained my mixture through a fine sieve to remove remaining seeds, but your end result will be fine without the straining).
Chill for 1 hour, then freeze in an ice cream maker, according to manufacturer instructions (in my Cuisinart ICE, it took just under 30 minutes).
Makes about 1 quart.
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