Strawberry FroYo (Greek)

3 cups washed, quartered strawberries (about 17 ounces; 500g)

Zest of one lemon, removed with a vegetable peeler (see note)

¾ cup granulated sugar (about 5 ¼ ounces; 150g)

¼ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

2 cups Greek yogurt (16 ounces; 454g)

Combine berries, lemon zest, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.
Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine-mesh strainer. You should have about 2 cups of strained strawberry purée.
Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with ¼ teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chilled. Chill in refrigerator until very cold, about 3 hours.
Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍨Frozen Dessert

Cuisine🇬🇷Greek

Occasions🎊Party🍦Summer Treat

Season☀️Summer

DifficultyEasy ⏰ 15m