- Yield: 1 quart (1 liter)
- 14 ounces (400 g) strawberries
- ½ cup (113 ml) raw honey or pure maple syrup ¼ cup / 5 g organic dried chamomile flowers (or enough tea bags to equal ¼ cup flowers) 1 vanilla bean, split lengthwise, seeds scraped out and reserved 3 cups / 735 g full-fat plain yogurt (goat, sheep, or cow)
- 1 organic grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
How to Make It
- Roughly chop about one-quarter of the strawberries.
- Combine the remaining whole strawberries, honey, chamomile flowers, vanilla seeds, yogurt, and lemon zest and juice in a blender and process until completely smooth, making sure that there aren’t any unblended bits of dried chamomile in the mix. Pour the contents of the blender into a 9-inch / 23 cm square metal pan and fold in the chopped strawberries. (If you have an ice cream maker, use it now, following the manufacturer’s instructions.)
- Freeze the yogurt for 45 to 60 minutes. Then remove the pan from the freezer and use a fork or a sturdy whisk to whip the yogurt until creamy (this will help discourage ice crystals from forming). Return the yogurt to the freezer and repeat the whisking every 30 minutes for up to 2 hours, making sure the yogurt is as smooth as possible every time before returning it to the freezer.
- Cover the container with plastic wrap and store it in the freezer. Remove from the freezer 10 or 15 minutes before serving. (The yogurt can be kept for up to 2 weeks.) Strawberries These berries contain a vast array of antioxidant and anti-inflammatory nutrients, as well as essential vitamins and minerals. Strawberries are the best-known fruit source of vitamin C, and one of the best fruit sources of manganese. They help regulate blood sugar, support cardiovascular health, and aid in the prevention of certain cancers.