Strawberry Frozen Yogurt

Ingredients

• 3 cups washed, quartered strawberries
• Zest of one lemon, removed with a vegetable peeler
• 3/4 cup sugar
• 1/4 teaspoon kosher salt
• 2 cups Greek yogurt
• Lemon juice to taste, if needed

Directions

1. Put the berries, lemon peel, sugar, and salt into a heavy saucepan set over medium heat. Let them cook, giving the pan an occasional stir, until the strawberries release their liquid and that liquid starts to bubble, about 4 minutes. Turn the heat down to low and keep cooking, still stirring now and then, until the syrupy juices tighten a bit and the berries are soft all the way through, about 7 minutes.
2. Move the strawberry mixture to a blender or food processor, or keep it in the saucepan and use an immersion blender, and purée it until it is smooth. Pour it through a fine mesh strainer. You should end up with about 2 cups of strained strawberry purée.
3. Scrape the purée into a bowl, then whisk in the yogurt until the mixture is completely blended. If it tastes sweeter than you want, stir in lemon juice to taste, beginning with 1/4 teaspoon, and remember that both sweetness and tartness will taste a little quieter once everything is chilled. Refrigerate the base until it is thoroughly cold, about 3 hours.
4. Churn the cold base in your ice cream machine according to the manufacturer's instructions. You can eat it right away while it is soft, or transfer it to the freezer to set for 2 to 3 hours. After it firms up, the frozen yogurt will be quite solid, so let it stand on the counter for 10 to 15 minutes before serving.