I'm fully aware that I just made a frozen strawberry dessert just a few weeks ago, but I came across this frozen yogurt recipe and couldn't resist. It's like Gaby's lemonade in frozen form and it rocks my socks. A few years ago when Pinkberry opened, I went through quite the frozen yogurt faze. After a while, I kind of got tired of it, but lately, I am feeling the frozen yogurt love again. Of course it's always cheaper to make it at home so that's what I did a few days ago. This sorbet is so refreshing and even though it hasn't been very hot lately, it's a great recipe to cool down with. It's tart and tangy and not too sweet letting the flavors of the fruit and basil really be the stars. For me, this is what summer cooking is all about because who really wants to be sweating over a stove when there is fun to be had?! Have a happy and safe 4th of July weekend!
Strawberry Basil Frozen Yogurt
(Adapted from My Gourmet Connection)
Makes about 1 quart
1 1/2 cups nonfat Greek yogurt
6 tablespoons sugar
3/4 teaspoon vanilla extract
1 1/2 teaspoons balsamic vinegar
8 ounces strawberries, washed and roughly chopped
1/2 cup loosely packed fresh basil leaves
In a large bowl, mix the Greek yogurt, sugar, vanila, and balsamic until well combined.
In a small food processor, pulse the strawberries until pureed. Add the basil and pulse until chopped, but you can still see pieces of the green. Add the strawberries to the yogurt mixture and refrigerate for at least an hour until chilled.
Transfer the mixture to the ice cream maker and freeze according to manufacturer's instructions. Transfer to a container and freeze for another 2-4 hours before serving.
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