Fresh Strawberry Yogurt Sherbet

Maybe you’ve heard…I’m under contract on an Ice Cream & Frozen Desserts Cookbook.

I know, bizarre. Someone giving me that kind of responsibility. Let’s just go with it, okay?

That being said, I’ve had the ice cream machine cranking around here lately, and this sorbet made with berries straight out of my gorgeous garden is one of the best things I’ve tasted to date. It’s rich, it’s tangy, it packs a delicious pucker. I can not get enough of it!

Let me waste some of your time by telling you about this strawberry bed I have. You see, this is the first year in AGES that we’ve actually had a strawberry crop. 4 years ago, while I was rotundly and profusely pregnant, one of Jon’s friends wanted to borrow one of our garden beds to plant tomatoes in. No problem there, of course. And to be kind, he offered to till up the unplanted beds.

And accidentally tilled up my entire strawberry bed.

This did not sit well, let me tell you.

So there was no crop in 2007. In 2008, the bed was replanted, so, no crop that year, either. In 2009, we got a small handful. Pathetic. In 2010, rabbits and deer had their way with it, so Jon transplanted all he could to a new bed, one that the animals found a little less accessible.

So this year, thanks to the transplant, and a nice little net on top of it, I have buckets and buckets of berries to do something with. I eat them like I’m on fire, I tell you. In fact, I’m surprised I’m not back there now, picking and eating!

If you have a strawberry patch, I highly suggest this recipe. If you don’t, try your local farmer’s market, or, if your grocer has a decent offering, you can use those too. Just don’t use frozen berries unless you are desperate, okay? This recipe really aches for fresh!

Fresh Strawberry and Yogurt Sherbet

Yield: One Quart

Ingredients

• 1 pound strawberries, hulled & chopped
• 3/4 cup sugar
• 1 cup Oikos Greek Yogurt
• 1/2 Lemon, juice & Zest of
• 2 teaspoons vanilla extract

Directions

1. Toss the strawberries with the sugar. Set aside in refrigerator for 1 hour, stirring occasionally.
2. After one hour, add the strawberry mixture to a food processor or blender, and add the lemon juice, lemon zest, yogurt, and vanilla. Puree until smooth.
3. Place mixture in ice cream maker and freeze according to manufacturer’s directions.

*Note- I used Oikos, but any Greek Yogurt is acceptable for this recipe.

Have a great weekend everyone! Oh, and FYI – tomorrow, June 4th, is Official Frozen Yogurt Day. This recipe totally counts!!