Our strawberry plants are being tended much more diligently than usual this year. I had really given up on the strawberries, as they are such slug magnets and I want the sunniest spaces for my tomatoes and zucchini. But my little girls are not so jaded, and they claimed a huge pot and chose blooming strawberry starts at the plant sale. They watch them closely and water them daily. For their efforts, they have been rewarded with some hard little green nubbins that even the slugs still scorn. June-bearing, my foot.
So I am clearly jumping the gun by buying strawberries so early in the year here in Seattle. But I have seen the photos of your gardens elsewhere, and I don’t want to wait until it’s too late to get this recipe to you. Besides, it’s been an ice-cream-making kind of week around here–it’s never the wrong time of year for that.
This recipe is from David Lebovitz’s inspiring book The Perfect Scoop, which makes me want to make so many frozen confections. This year I’m definitely going to try the parsley ice cream.
Strawberry Frozen Yogurt: Rinse, hull, and slice a pound of strawberries. Transfer them to a bowl, stir in 2/3 c. sugar and 2 tsp vodka or kirsch (optional) until the sugar begins to dissolve, then cover and let stand at room temperature for an hour, stirring occasionally. Puree strawberries and their liquid with 1 c. plain whole-milk yogurt and 1 tsp. freshly squeezed lemon juice until smooth. Refrigerate mixture for at least an hour, then freeze in an ice cream maker according to the manufacturer’s instructions.