(makes about 1 quart)

Ingredients:
1 pound fresh strawberries, rinsed and hulled
2/3 cup sugar
2 teaspoons vodka or kirsch (optional)
1 cup plain whole milk yogurt
1 teaspoon freshly squeezed lemon juice

Method:
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. If you wish, press the mixture through a mesh strainer to remove any seeds.

Refrigerate for 1 hour then freeze in your ice cream maker according to the manufacturer's instructions.