Strawberry Frozen Yogurt
Adapted from David Lebovitz's cookbook: The Perfect Scoop
- Slice the strawberries into small pieces. Toss in a bowl with the sugar and rum (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
- Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is almost smooth.
- Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.