Adapted from David Lebovitz
1 cup (240g) hung curd
1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
1 teaspoon fresh lime juice
Tie the yogurt in a cheesecloth and let it sit in a strainer in a bowl overnight or for at least 2 hours. This will help drain off all the whey and result in a very creamy frozen yogurt dessert. (I think overnight is a better option)
Cut the strawberries and toss it in the sugar until it begins to dissolve. (I used vanilla sugar)
Blend it together to a puree. (Strain if you don’t like the seeds in)
Next, blend in the yogurt and lime juice until the mixture is smooth. (Check the sweetness if you like)
Freeze the mixture in a wide dish or plastic container. (The larger the surface area, quicker the freezing – since we have to pulse this mixture a couple of times).
Keep checking on the mixture every 30 minutes or so and use the stick blender to break the icicles, 4, maybe 5 times. (I used a sturdy whisk).
Once it’s almost set, you can add a handful of finely chopped fresh basil, or else, some chopped pistachio nuts if you like.
Garnish with sliced strawberries & a sprig of basil, or, chopped pistachio nuts & mint!
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