I look outside. The sky is leaden and overbearing, then it starts to lash with rain. Yup, the Great British Summer is well and truly underway, which means we’ve been enjoying the downpour for about a week now. In fact, we enjoyed Midsummer yesterday, with a flash of sun in London, which swiftly turned to cats and dogs.
But ’twas not ever thus…we were all lulled into a false sense of hope with a few weeks of sun earlier in the summer, then – wham! – the rains came, and kept coming. I often find myself wandering around humming that classic Eurythmics track Here Comes the Rain Again. Seems really rather fitting.
However…let us not forget those spectacular sunny days in late spring and early summer that we did enjoy. Why so relevant to us now? Well, it’s more than a mere memory, as it gave all those fields of soft fruit here in Britain a bit of a kick start, so we are now enjoying a bumper crop of sweet, delicious berries. I’ve been ignoring the imports, and heading straight for the fruit from Kent and Sussex.
Last summer, I made a superb strawberry sorbet (and it was superb – not being big headed), so I thought this time I would do a variation on a theme, and make strawberry frozen yoghurt. I love frozen yoghurt, as it is light and refreshing, with a welcome icy tang – perfect for a hot day. Pair this with delicious fruit and it’s a winning combination.
This recipe is one from David Leibovitz, but I pared down the method to make a bit more “mash up the fruit, then whizz in the blender, then freeze”.
So apart from macerating the fruit (the benefits of maceration explained here), it doesn’t need any cooking or messing around with hot sugar syrup. Thus, it’s perfect to make when you’re busy with other things. Plus, the colour is hot pink, so guaranteed to brighten up those rainy days.
To make strawberry frozen yoghurt (adapted from David Leibovitz):
• 450g strawberries(*)
• 130g white sugar
• 2 teaspoons vodka or limoncello
• 240g natural yogurt
• 1 teaspoon lemon juice
Put the strawberries, sugar and vodka/limoncello in a bowl, and mash roughly. Leave to stand, covered, at room temperature until the sugar has dissolved (at least 30 minutes, but as long as you can manage).
Throw the strawberry mixture, lemon juice and yoghurt in a blender. Blitz until smooth. If you don’t like seeds, pass through a strainer. If you don’t care, just leave them in.
Chill the mixture in the fridge, then freeze according to your ice cream machine.
(*) Weight after removing stalks and any bad bits.
Worth making? Love it. Love it. Love it. Quick, fresh and delicious, cream and tangy – the essence of summer. Love it!