Total Time
Prep 20 mins
Cook 20 mins

Very easy

Ingredients Nutrition


  1. Slice strawberries into small pieces; toss in a bowl with sugar and vodka, stirring until the sugar begins to dissolve.
  2. Cover and let stand at room temperature for 1 hour, stirring every so often.
  3. Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth.
  4. You may press the mixture through a mesh strainer to remove any seeds; this is optional.
  5. Refrigerate mixture for 1 hour, then freeze in an ice cream maker according to manufacturer’s directions.
  6. May eat right away or transfer to freezer container and freeze several hours for firmer texture.
Most Helpful

5 5

What a nice summer dessert! Used this recipe as kind of a guideline, and it turned out very well. For the yogurt, I used a 7oz container Greek yogurt and 1 1/2 cups lowfat regular yogurt. Substituted a sweet white wine for the vodka, added 3/4 tsp vanilla extract, and reduced the sugar by about 2 Tbsp. I found that the small amount froze very quickly in my ice cream maker (only 20 minutes) and became very firm after being in the freezer for a couple hours. I would suggest removing the frozen yogurt from the freezer at least 10 minutes before serving. Can't wait to make this again.

5 5

This is good frozen yogurt!!! It is almost like sorbet because of the amount of fruit vs dairy. I used kirsch and I threw in a few raspberries that I had extra along with the strawberries. Thanks for the recipe!!

5 5

This is GREAT. I did modify the recipe a bit, but same basic ingredients...I used vanilla flavored vodka, 1 tablespoon. I also used 1/4 cup of Splenda and 1 tsp of Stevia herb to sweeten, in place of the sugar. AND I used 2 1/2 cups of fat-free greek yogurt to make it a bit thicker. This made my ice cream maker overflow just a tiny bit, but no biggie. Yum, thanks for posting!