the best homemade frozen yogurt

this will be easiest with an ice cream freezer (I have a small Cuisinart that's ideal, but for the life of me, I can't locate the freezer bowl, darn it!), but can still be made without too much work using a food processor and, of course, a freezer. the following recipe is for the flavor I happen to like best (lemon), but feel free to vary it by leaving out the lemon zest/juice and adding vanilla or any other flavor you desire. I occasionally reduce the amount of lemon, and add 2 pints of washed, hulled, pureed strawberries -- use/add whatever sounds good to you.

1 quart (give or take -- this isn't exact science) greek-style yogurt
zest and juice of 3 lemons (again, more or less is fine)
1/2-2/3 cup sugar (you know the drill here by now)
(optional: 1-1/2 - 2 cups pureed fruit, lemon and sugar adjusted as desired)

combine the yogurt, zest, juice and sugar (and optional fruit) in a food processor fitted with an s-blade and check for flavor. remember, freezing will reduce the flavor levels somewhat, so make it just a little too lemony and a tiny bit too sweet -- when frozen, it will be PERFECT.
1. if you have an ice cream maker, dump it in and freeze according to the manufacturer's directions.
2. if you don't, scrape the yogurt mixture into a plastic container that's large enough to leave plenty of room for expansion, and also for you to get in there and stir it around a lot as it freezes (to break up ice crystals as they form). stir it with a heavy spoon or a sturdy whisk every 30 - 60 minutes, until well frozen. beat it well, then leave it to freeze for several hours. when you come back to check it, it will be frozen a bit too hard, so break it into chunks and puree it in the food processor until creamy and smooth (you can add a little extra un-frozen yogurt to facilitate this; it's also the ideal time to adjust the flavors). re-freeze for a few hours and it's done.

it's hard to think of anything more refreshing than creamy, tart, lemony frozen yogurt. I hope you all enjoy it!

p.s. it's also really good with NO flavoring other than sugar, and maybe a tiny pinch of salt. Japanese matcha tea powder is another fantastic addition -- have fun with it!

wait, have I already forgotten what I've cooked today?

my early evening Manhattan is already taking effect and the day is a bit of a blur. what did I cook today; what did I cook?

today's standout: lemon-cardamom-infused rice pudding, made w/arborio rice, golden raisins (a.k.a. "sultanas"), whipped creme fraiche and enough fresh lemon zest to choke a goat. NO complaints about this one at all, not even from the goat (p.s. to the person who was unable to accept delivery of rice pudding tonight -- I don't offer twice, but sometimes begging works).

also good: strawberries in candied ginger syrup (so ginger-y it almost burns yr throat; yummy); those same strawberries in slices w/some lemon added atop little lemon-y cheesecakes (it was a lemon-y day).

oh! roasted salmon with sweet & spicy pecan crust, atop bowtie pasta w/beurre noisette (one of my absolute favorite things) & chives; delish if I do say so myself.

other things seem less important in comparison.

today's Manhattan: a Perfect Manhattan made with 2 measures Sazerac Rye (thank you to both Kyle and Wiggy's), 1/2 measure ea. Cinzano and white vermouth, a few dashes Agnostura bitters, a dash of bitter lemon bitters (sounds redundant, doesn't it?), and an all-important maraschino cherry. very, very good Manhattan.