Strawberry Greek Frozen Yogurt

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Servings: 4 servings

2 cups (480 g) full-fat Greek yogurt For max creaminess and fewer ice crystals. Low-fat works but freezes harder.
2 cups (300 g) fresh strawberries Hulled. Frozen berries are fine; thaw and drain excess juice.
3–4 tablespoons honey or maple syrup Adjust to taste. You can sub agave or simple syrup.
1–2 tablespoons lemon juice Brightens flavor and boosts that signature tang.
1 teaspoon vanilla extract Optional, but rounds out the strawberry flavor beautifully.
Pinch of fine sea salt Makes the sweetness pop.
Optional add-ins
1–2 tablespoons vodka Prevents hard freeze , flavorless in small amounts.
2 tablespoons light corn syrup or glycerin Also helps keep it scoopable.
1 small ripe banana Adds body and natural sweetness.
2–3 tablespoons heavy cream For extra luscious texture.

Prep the berries. Wash, hull, and roughly chop strawberries. If using frozen, thaw fully and drain off extra liquid to avoid iciness.
Blend the base. In a blender, combine strawberries, Greek yogurt, honey, lemon juice, vanilla, and salt. Blend until silky. Taste and adjust sweetness or lemon. Remember: flavors dull when frozen, so make it slightly sweeter than you want.
Boost the texture (optional but clutch). If you want smoother scoops, blend in vodka, corn syrup, glycerin, banana, or cream. Any one of these helps minimize ice crystals.
Chill the mixture. Pour into a covered container and refrigerate 1–2 hours until very cold. Cold base = smaller ice crystals = creamier dessert.
churn or no-churn.
Set and serve. Freeze 2–4 hours until scoopable. If it gets too firm, rest on the counter 10–15 minutes before scooping.
Finish strong. Serve plain or top with sliced strawberries, a drizzle of honey, crushed grahams, or basil ribbons if you're fancy.