What can I say but the fact that there were Norwegian strawberries for sale outside the mall? I know several people who refuse to eat any kind of strawberries but the Norwegian kind. We’re kind of nationalistic about our strawberries, and since we have such crappy weather for most of the year, we also tend to build them up in our minds to something mythical.
Anyway, strawberries for sale. Greek yogurt in my fridge. This seemed like the appropriate time to make strawberry frozen yogurt.
I used Pink Parsley’s: Strawberry Frozen Yogurt recipe. Adapted slightly though, because I didn’t have any vodka. I had rum, so I went with that.
It is insane how much the strawberry flavour comes through in this. It was actually to the point where my mother questioned if I had really put any dairy in at all.
The perfect summer ice cream.
500 g of cleaned and chopped strawberries
100 g sugar (original recipe states 130 g, but it was too sweet for me. Taste and adjust accordingly.)
2 tsp rum
250 g greek yogurt
a pinch of salt
Juice of 1/2 lemon.
1. Combine the strawberries, sugar and rum in a bowl. Stir a bit to combine well.
2. Cover, and let the strawberries macerate for an hour, stirring occasionally.
3. Add the salt, yogurt and lemon juice to the mixture. Blend it to a puree, either in blender, food processor or with hand blender. (For me, I chose the latter, as it was less to clean up afterwards. The things you do when you don’t have a dishwasher.)
4. Refrigerate for an hour before freezing in the ice cream maker.