Strawberry Frozen Yogurt

1. 1

   Line a wire strainer with cheesecloth and set over a bowl. Pour the yogurt into the lined strainer and place in the refrigerator to drain for 6 hours or overnight.

2. 2

   In a blender or food processor, puree the strawberries with the vodka, lemon juice and almond extract. Pour into a bowl; add the strained yogurt, sugar, and corn syrup. Whisk until smooth.

3. 3

   Pour into an ice cream maker and process according to manufacturer's instructions, about 20-25 minutes.

4. 4

   Spoon frozen yogurt into freezer-proof containers, press a piece of plastic wrap on top, and freeze to harden. After 4 hours, the frozen yogurt will still be soft but scoop-able. Once frozen 12-24 hours or more, you'll want to leave it on the counter to sit for 5 minutes before scooping.

* Per serving · 4 servings · Values may vary.

No additional tips available.