Summer is finally coming and I am thirsty for the first fresh fruits and the best summer dessert – ice cream, this season I did not refrain from making this ice strawberry yogurt several times. It is full of strawberries, it is very refreshing and light.
Daniel adores it, although I still haven’t offered it garnished with chocolate sauce (shhh, don’t tell him), I’m also having a good time with it and I even have an idea to include it in my cake for my upcoming birthday. . It is clear that I will prepare the next dose and I advise you not to delay, but to take advantage of the sweet and fragrant strawberries now that the markets are full of them.
This icy yogurt requires few ingredients such as fresh strawberries, sugar and high-fat yogurt. You can use Greek yogurt, strained yogurt or yogurt with more fat. I found that here I like to use yogurt, which is a mixture of cow and buffalo, whose fat content is 4.5%. You can even use a mixture of whole yogurt with sour cream – it works great.
And yet, this ice yogurt does not require eggs or heat treatment, which makes it very easy to prepare. For this reason, it could not be called ice cream, although prepared in an ice cream machine it looks just like that – it is creamy and without pieces of crystals, which are usually formed when leaving the mixture directly in the freezer.
The preparation of this ice strawberry yogurt begins with the pre-mixing and maturing of the strawberries with the sugar, which leads to a wonderful result. In this way the sugar melts and does not aggravate the mixture if it is added directly. By marinating the strawberries, they also release their fragrant juice and together with the sugar are “cooked” without heating, which helps to preserve their fresh taste.
To prevent the formation of crystals help the high fat content of the dairy product used and the addition of a small amount of alcohol to the mixture. In this case, it is vodka, because it has a neutral aroma, but if you wish, you can complement the taste of strawberries with lemongrass or other fruit liqueur.
The first delight for the beginning of summer, apart from the warmer weather, the longer days and the uplifted mood that the light brings, is this refreshing dessert prepared with seasonal fragrant strawberries. Prepare it now, enjoy it now!
Because it is easy, affordable and with only a few ingredients that, well prepared, can further enhance the mood and feeling of the upcoming wonderful summer. And don’t forget to share this pleasure with your loved ones!
- 450 g of fresh strawberries
- 130 g of sugar
- 2 teaspoons (10 ml) vodka (optional)
- 250 g yogurt or yogurt with a high fat content (I found that I like to use a yogurt mixture of cow and buffalo with 4.5% fat)
- 1 teaspoon (5 ml) freshly squeezed lemon juice
Method of preparation
An ice cream machine is used for this recipe. I use one with a container that must be left in the freezer at least 24 hours in advance. If you use one, prepare in advance. If you have an ice cream machine with a generator, this is not necessary. No matter what machine you use, follow the instructions for use.
Strawberries are washed and dried on kitchen paper. They are cleaned from the handles and cut into pieces. Put in a bowl and add sugar and vodka, if used. Stir and leave at room temperature for about 1 hour. During this time, stir periodically. The sugar should melt and the strawberries should release their juice.
In a blender, mix the strawberries with the sugar, yogurt or yogurt and lemon juice. Grind until well mixed and no pieces of fruit remain. At this point, the mixture can be strained to remove the seeds from the strawberries. I don’t do that. The mixture is cooled in the refrigerator for about 1 hour.
It is then frozen in the ice cream machine according to her instructions. The finished ice yogurt is transferred to a freezer storage container and covered nicely with a lid. Depending on the machine used, how tight it is removed and the temperature in the room, it may be necessary to keep the iced strawberry yogurt in the freezer for a few more hours to set it well. For best results it is good to leave it overnight. Store in the freezer for up to 3 months. In our country this was not necessary.