The 4th week of May is Frozen Yogurt week. With Strawberries in season this is the perfect time to make some, No machine ? No worries ! Read on-
1 lb. hulled strawberries
1 lemon, zested and juiced
½ cup sugar
¼ cup packed fresh basil leaves
1 and ½ cups whole Greek yogurt or 2 and ½ cups whole plain yogurt strained as described above
1 Tbsp. corn syrup
Put the strawberries, lemon zest, 2 tablespoons of lemon juice, sugar and basil leaves in a food processor. Pulse 5-10 times until well chopped up. Add the yogurt and pulse a few more times. Add the corn syrup and puree until smooth (I like some flecks of strawberries and basil though so not completely smooth).
Transfer mixture to a large freezer bag. Remove all air from bag before sealing. Lay bag flat in the freezer. After an hour, take it out and smoosh it around. Lay it flat in the freezer. Repeat every hour. As the yogurt freezes, you will want to break up all chunks when you take it out. To do so, lay the bag flat in the counter. Use your fingers to push out any lumps such that the mixture is smooth again. When it is smooth but well-frozen, it’s ready to serve immediately. Or put it back into the freezer and leave it there. 25 minutes before serving, remove from freezer. Let it sit for 15 minutes then use your fingers to smooth it out again. You may want to put it back in the freezer for 5-10 minutes at this point to let it get a bit firmer again.