Ingredients :

• The strawberries (300 g) — This is the ingredient that does everything—get them ripe, not those still white at the center that were picked too early. In peak season, Gariguette or Mara des Bois have a flavor concentration that changes everything. Out of season, frozen strawberries work very well: they are often riper than fresh supermarket strawberries in winter.
• Plain yogurt (2 pots) — Use classic whole milk yogurt—not the stirred kind, not the low-fat kind. Stirred yogurt is too liquid and makes the texture unpredictable. Low-fat works but the result is less indulgent, a bit airy. A good whole milk plain yogurt (artisanal if you can find it) provides that creaminess that makes the difference.
• The sugar (3 tablespoons) — Adjust according to the ripeness of your strawberries. If they are very sweet, two spoons are enough. You can also replace it with honey—use about the same amount for a rounder flavor. Sugar also plays a technical role: it slightly lowers the freezing point and helps achieve something meltingly soft rather than hard.
• The lemon juice (1 tablespoon) — Don’t skip it. You don’t really taste the lemon in the final result, but it brings out the flavor of the strawberries like a natural enhancer. It also preserves that beautiful bright pink color—without it, frozen yogurt sometimes turns a dull, unappealing pink.