We’ve had three days of perfect weather here in San Francisco. It has been positively summery and I couldn’t be happier! Sunny, 75 degree days are not the norm in the city by the bay and so I celebrated by drinking iced tea, taking the pup to the beach and making tart frozen yogurt.
I really love frozen yogurt, but it can get to be quite expensive at the serve-yourself joints that have popped up all over the place. Plus, I prefer to make things myself. Plus, my neighbor Robin is an instigator (in a good way) and sent me fro-yo recipes all day. This recipe is adapted from The Perfect Scoop and I was amazed how easy frozen yogurt is to make.
Tart Frozen Yogurt
4 cups greek yogurt, or strained plain yogurt (I used Fage because it is my personal favorite)
1/2 cup granulated sugar
Whisk together the yogurt and sugar. Pour into an ice cream maker. Churn until frozen. Freeze to harden (or eat immediately if you don’t have the patience or will power to wait). How easy is that?
Because there are so few ingredients in this recipe, it is important that the yogurt be good quality. Choose a yogurt you love to eat on its own and you’ll have great frozen yogurt. It is also important that the yogurt have little water in it; the water will crystalize and give your frozen yogurt a granita effect. Not ideal.
We enjoyed ours with some fresh strawberries, but tart frozen yogurt is a very versatile base. You could add a little vanilla or lemon zest before freezing or top with flaked coconut, chocolate chips, granola, berry sauce … the possibilities are endless! I can only hope the warm weather holds so I can experiment some more!
Update: I tried to eat the leftover fro-yo over the weekend and it was a solid chunk. Not sure if this is just my overzealous freezer, but I had to leave it on the counter for 30 minutes before it was even scoopable. This frozen yogurt is definitely best the first day.