Ingredients

Instructions

  1. Slice strawberries into small pieces; toss in a bowl with sugar and vodka, stirring until the sugar begins to dissolve.
  2. Cover and let stand at room temperature for 1 hour, stirring every so often.
  3. Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth.
  4. You may press the mixture through a mesh strainer to remove any seeds; this is optional.
  5. Refrigerate mixture for 1 hour, then freeze in an ice cream maker according to manufacturer’s directions.
  6. May eat right away or transfer to freezer container and freeze several hours for firmer texture.