Strawberry frozen yoghurt

To make this sublime dessert more sophisticated, add 2 teaspoons of vodka or a flavoured liqueur towards the end of churning time. Don’t go overboard, as it won’t freeze properly if you add too much.

MAKES about 650 ml (22½ fl oz)

SERVES 6–8

PREPARATION TIME 15 minutes (+ 2 hours standing, and churning)

COOKING TIME nil

FREEZING TIME 2 hours

500 g (1 lb 2 oz) ripe strawberries, hulled and diced

110 g (3¾ oz/½ cup) caster (superfine) sugar

390 g (13¾ oz/1½ cups) full-fat Greek-style yoghurt

1 Combine the strawberries and sugar in a medium bowl (pic 1) and set aside, tossing occasionally, for 2 hours or until the sugar dissolves.

2 Transfer the strawberry mixture to a food processor bowl, add the yoghurt (pic 2) and process until smooth.

3 Churn the strawberry mixture in an ice-cream machine following the manufacturer’s instructions (pic 3). Transfer to an airtight container and freeze for 2 hours or until firm.

TIP If you don’t have an ice-cream machine, freeze the mixture in a metal container until partially frozen. Transfer to a chilled bowl and use an electric mixer to beat until smooth. Return to the container and freeze until set.