Honestly, I was going to make jam today. I really was. But it’s 97 degrees here, and the thought of standing over a pot of bubbling jam and another pot of boiling water was just crazy. So, I decided to do something cold instead!
Strawberry Frozen Yogurt
- 1 quart of strawberries
- 3/8 cup honey
- juice of half a lemon
- 1 cup plain yogurt
Hull and quarter strawberries. Stir in honey and lemon juice. Cover and let sit at room temperature for 1 hour. In a food processor, pulse the strawberries and juice with the yogurt until smooth. Cover mixture and refrigerate for 2 hours. Freeze in an ice cream maker, which should take about 20 minutes. Eat it soft out of the ice cream maker, or transfer it to a bowl and freeze. Top with whipped cream and a strawberry.
If you decide to use sugar instead of honey, increase it to 2/3 cup, because honey is sweeter than sugar.
Oh, and I did cut up some strawberries for preserves. They’re steeping in the fridge right now. But more on that tomorrow.