Share Your Table - Strawberry Frozen Yogurt

Strawberry Frozen Yogurt

Adapted from David Lebovitz's cookbook: The Perfect Scoop

1 pound strawberries, rinsed and hulled
2/3 cup sugar
2 teaspoons rum, optional (for an all-local fro-yo, try Maui Rum from Haleakala Distillers)
1 cup plain, whole milk yogurt (make your own with fresh, local milk)
1 teaspoon fresh lemon juice

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.